CN108740912A - Full fruit jam of low sugar passion fruit and preparation method thereof - Google Patents
Full fruit jam of low sugar passion fruit and preparation method thereof Download PDFInfo
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- CN108740912A CN108740912A CN201810613977.9A CN201810613977A CN108740912A CN 108740912 A CN108740912 A CN 108740912A CN 201810613977 A CN201810613977 A CN 201810613977A CN 108740912 A CN108740912 A CN 108740912A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses full fruit jam of low sugar passion fruit and preparation method thereof, passion fruit pericarp slurry and fruit juice are subjected to mixing preparation, heating concentration, solid content tinning immediately needed for sweetener and thickener, tanning is added portionwise is vented, seals, sterilizes, cools down, examines, obtains finished product.Processing jam has shape ambiguity, and adhesiveness is high, unique in taste, can be used to the accesary foods for making the converted products such as fillings jam, baking jam；Smearing jam has good texture and elasticity, and entrance is smooth, aromatic flavour.The utilization of the full fruit of passion fruit considerably increases the added value of passion fruit, reduces the waste of pericarp resource, and the development of the full fruit jam of low sugar passion fruit has refreshed traditional concept of the people to jam, proposes the new jam of health.
Description
Technical field
The invention belongs to garden stuff processing technical fields, and in particular to full fruit jam of low sugar passion fruit and preparation method thereof.
Background technology
Passion fruit also known as passionflower, passion fruit, timing fruit, it is passion fruit category Passifloraceae.Derived from American continent, contain
Subtropical and tropical zones are originated in, later in South Africa, Australia and South America and each area of the South Pacific Ocean, there is passion fruit
Plantation.Passion fruit has " king of fruit juice " laudatory title, and with unique strong and pleasant fruit aroma, high, the fruit of fruit value
The trace elements such as juice amino acid, abundant calcium, phosphorus, iron, in addition, also containing protein, organic acid and various vitamins, carrot
Beneficiating ingredient necessary to the human bodies such as element.Its abundant nutriment of passion fruit skin is no less than fruit juice, accounts for total fruit 36-55%, leads
To contain fiber substance, pigment, pectin and polyphenols and amino acid and vitamin etc., pericarp medicines and health protection value
It is high, it is rich in pectin.
The development of passion fruit is concentrated mainly on the cultivation of fruit seedling and fruit juice production, and relatively large processing factory is whenever prosperous
The passion fruit in season, consumption leaves the passion fruit skin of a large amount of high nutritions, causes to waste up to tens tons after the fruit juice that scoops away.
Also have in existing research using passion fruit make jam related technology reports, such as application No. is
The Chinese patent application of CN201710723867.3 discloses a kind of production technology of passion fruit sauce, utilizes the drying crushing of pericarp
It is redissolved mixing pulp and jam is made, complex production process, sugared content are high, application field is single.Application No. is
The Chinese patent application of CN201510463705.1 discloses a kind of passion fruit jam and preparation method thereof, is gone using freezing outer
Skin buys prize, seasoning, the obtained jam of infusion, and shell processing is synchronous with fruit juice processing, freeze-thaw process damages good flavor, fruit
Pectin contained by skin is limited, needs largely to use sucrose and syrup substance.Application No. is the China of CN201410858098.4 specially
Profit application discloses a kind of sugar-free passion fruit jam and preparation method thereof, is endured merely with passion fruit pulp and Siraitia grosvenorii extract
Jam processed, product acidity is high and does not account for the utilization of passion fruit skin.Application No. is the Chinese patent Shens of CN201710776136.5
A kind of passion fruit jam and preparation method thereof please be disclose, pericarp processing is related generally to, the tanning to jam is with a large amount of honey
Raw material, it is of high cost, and cannot achieve the effect that low sugar.
The full fruit of passion fruit jam utilizes and is currently in research blank, especially shell abundant fibre composition and purple
Element, if it is also in current existing achievement in research or scarce technology that can effectively be combined in product.
Invention content
In view of the drawbacks of the prior art and low-sugar jam glues the inadequate problem of stickiness, and the present invention provides low sugar passion fruits
Full fruit jam and preparation method thereof, obtained jam, lovely luster is tempting, clean taste is unique, nutritive value is high and comprehensive, use
Way extensively, makes full use of purple passion fruit pericarp natural component, greatly remains nutrition and the flavor of passion fruit.
The technical problems to be solved by the invention are realized using following technical scheme：
The preparation method of the full fruit jam of low sugar passion fruit, includes the following steps：
1) after taking passion fruit to clean stalk, surface wax coat, 1-3%Na are worn away in saleratus solution2CO3Aqueous solution soaks
Bubble, clear water rinse；
2) it is uniform grain piece, water blancing to open shell and take juice, shell cutting；
3) with 1 after the shell taking-up on after step process：3-1：6 solid-liquid ratio adds water, addition 0.1-0.5% β-ring paste
Essence is placed in beater and is beaten 5-20min with 15000-20000r/min；
4) step obtains that fruit juice, the 0.2%Vc for being equivalent to step 2) shell weight 10-70% are added in material upwards, surpasses
Sonication；
5) mass ratio 0.01-0.05% cellulases, hemicellulase complex enzyme is added in the material that step obtains upwards,
45 DEG C of enzymolysis 10-40min, enzyme deactivation are lived；
6) material that upper step obtains is heated to boiling, is squeezed filter with 100-180 mesh mesh while hot, takes filter vacuum
It is concentrated into volume and reduces half；
7) mixing preparation：By the passion fruit pericarp slurry that upper step prepares and the passion fruit fruit juice that step 2) obtains by 1:
The ratio of 0.5-2.0 is uniformly mixed and obtains full pulp；
8) heating concentration：White granulated sugar, sweetener, salt, tripolyphosphate, phosphorus is added in the full pulp that upward step obtains
Hydrochlorate, thickener first boil fast dewatering with big fire, then change small fire concentration；
9) it boils：Upper step is obtained material to concentrate in 300mbar or less, sauce body is stirred in slewing, solvable when boiling
Property solid content when being 33-50 ° of Brix tanning terminate, it is rapid canned, and carry out exhaust sealing, examine, obtain after sub-sectional cooling
To finished product.
Passion fruit described in step 1) of the present invention is purple passion fruit.
Saleratus solution described in step 1), a concentration of 2-5%, in order to reduce the risk of food security and promote
The removing of surface wax coat.
Immersion described in step 1), soaking time is adjusted according to passion fruit maturity in 5-40min, using Na2CO3It is water-soluble
Liquid impregnates the puckery bitter substance dissolution that can increase exodermis.
The grain size of shell cutting described in step 2), cutting is 1.0-2.5cm, be should not be too large.
Water blancing described in step 2), time 15-80s is associated with stripping and slicing youngster size and maturity, the mesh of blanching
Be inactivation polyphenol oxidase etc..
Solid-liquid ratio described in step 3) refers to the mass ratio for taking the shell segmented with water being added；The mashing, beats
Slurry rotating speed will be controlled strictly, otherwise beating time can cannot make husk broken serious, the substances such as lignin excessively dissolve out too long
And cannot be filtered out with crude fibre, cause the later stage to have impurity sense and bitter taste.
Supersound process described in step 4) is to use 400W, and interval ultrasound 10-50min, temperature control is no more than 50 DEG C, ultrasound
Contribute to the beneficiating ingredients such as pectin to dissolve out, improve raw material availability, can equally reach part effect of the present invention without using ultrasound.
The vigor of complex enzyme described in step 5) is 150,000 U/g, when enzymolysis, the stringent controlled enzymatic hydrolysis time, and timely enzyme deactivation, mistake
Degree enzymolysis will be such that lignin, bitter taste glycosides stripping quantity increases, and be unfavorable for the flavor of pericarp slurry.
The filter of heat while hot described in step 6) can effectively increase the viscosity and yield of pericarp slurry, can effective filter out thick fibre
It ties up to eliminate the impurity sense that pericarp is starched.
Vacuum concentration described in step 6), vacuum degree are less than 300mbar, and at 45-65 DEG C, control mixing speed prevents temperature
Slurry boils.
Mixing preparation described in step 7) is by the passion fruit pericarp slurry that upper step prepares and hundred perfume that step 2) obtains
Fruit fruit juice presses 1:The ratio of 0.8-2.0 is uniformly mixed and obtains full pulp.
Heating concentration described in step 8), is the full pulp weight meter obtained according to upper step, white granulated sugar 5-9% is added,
Sweetener 0.06-0.2%, salt 0.05-0.4%, tripolyphosphate 0.02-0.2%, phosphate 0.05-0.3%, thickener
0.25-0.5%；The sweetener is steviol glycoside, the one or more of Momordia grosvenori aglycone, protein sugar, Sucralose are compound.
Thickener described in step 8) be gellan gum, xanthans, locust bean gum, low-ester pectin, carragheen, calcium agent one kind
Or it is several compound；Further, thickener is compounded used in processing jam：Gellan gum 0.1%-0.15%, xanthans
0.1%-0.15%, locust bean gum 0.1%-1.5%；Smear the used thickener of jam：Low-ester pectin：0.15%-0.25%,
Carragheen 0.1%-0.15%, calcium agent 0.02%-0.08%.
The invention further relates to the full fruit jam of low sugar passion fruit obtained using above-mentioned preparation method.
Compared with prior art, the present invention has the following advantages：
1, present invention applicant is the study found that obtained pericarp slurry viscosity is the important indicator when jam is applied, and is beaten
Slurry, ultrasound, enzymolysis etc. propose highly viscous measure and all exacerbate bitter taste ingredient to a certain extent.The present invention is by walking correlation
It is rapid to take control, while outer shell fiber is filtered out using control grain size, it is further reduced the interference of the aldehydes matters such as lignin.
2, in the present invention, astringent material and thick matter fiber in pericarp are controlled by more gradient means such as immersion, mashing, enzymolysis
The influence of quality is starched pericarp, and operation is simple for method, and food safety risk is low.
3, the full fruit jam of low sugar passion fruit of the invention, manufacture craft is simple, reaches China and European Union's low-sugar jam requirement,
And remain nutrition and the flavor of passion fruit.According to different purposes：Processing has shape ambiguity with jam, adds convenient for conveying
Work, adhesiveness is high, unique in taste, can be used to the accesary foods for making the converted products such as fillings jam, baking jam；Smear jam tool
There are good texture and elasticity, entrance is smooth, aromatic flavour.
4, the utilization of the full fruit of passion fruit considerably increases the added value of passion fruit, reduces the waste of pericarp resource, low sugar hundred
The development of the fragrant full fruit jam of fruit has refreshed traditional concept of the people to jam, proposes the new jam of health.It is low prepared by the present invention
The sugared full fruit jam of passion fruit can preservation at normal temperatures or refrigeration, product has without any preservative and other pigment additives
Tempting Chinese red, clean taste, unique flavor, passion fruit pericarp slurry full of nutrition, addition make have higher health care work(
Energy.
Description of the drawings
Fig. 1 beating times starch pericarp the influence of sense organ.
Fig. 2 Na2CO3Solution soaking time starches pericarp the influence of sense organ.
The influence of sense organ is starched pericarp in the embedding of Fig. 3 beta-cyclodextrins.
Specific implementation mode
The full fruit jam of low sugar passion fruit of the present invention and preparation method are further described in detail by the following examples.But
These embodiments are not regarded as limiting of the invention.
Embodiment 1：
The preparation method of the full fruit jam of low sugar passion fruit, includes the following steps：
1) it after taking the purple passion fruit that ninety percent is ripe, fruit body is full, surfacing is bright and clean, flowing water to clean sundries and soil, cuts
Carpopodium is removed, the utensil friction passion fruit surface using rough surface is placed in 3% sodium bicarbonate aqueous solution, makes most surfaces wax
Layer removing；Clean surface, which is washed, through rolling places 2%Na2CO325min is impregnated in water, is reused clear water and is rinsed out surface adhesion
Na2CO3Aqueous；
2) clear water on passion fruit surface after drying is rinsed, it is that grain size 1.5cm is equal that dichotomy method, which opens shell and takes juice, ten character segmentation of shell,
Even grain piece, boiling water blanching 50s；
3) 1 is rapidly added after leaching the pericarp of blanching：The room temperature clear water of 4.5 material-water ratios, addition 0.3% beta-cyclodextrin stirring
Uniformly, it is placed in 17000r/min beaters and is beaten 10min；
4) fruit juice of former shell weight 50%, 0.2%Vc, 400W ultrasound is added (interval ultrasound, temperature control are less than 50 DEG C)
30min；
5) 45 DEG C of enzymolysis of cellulase, hemicellulase (150,000 U/g of enzyme activity) complex enzyme of slurry 0.03% are added
25min；
6) it is heated to boiling after digesting, is squeezed filter with 140 mesh mesh while hot, obtaining filtrate, to be placed in vacuum concentrator dense
It is reduced to volume and reduces half；
7) mixing preparation：By the passion fruit pericarp slurry that upper step prepares and the passion fruit fruit juice that step 2) obtains by 1:
1.4 ratio is uniformly mixed and obtains full pulp.
8) heating concentration：Fast dewatering first is boiled with big fire, then changes small fire concentration, the full pulp weight obtained according to upper step
Gauge, addition white granulated sugar 7%, CT100 types protein sugar 0.1%, salt 0.2%, tripolyphosphate 0.1%, phosphate 0.15%,
Gellan gum 0.1%, xanthans 0.15%, locust bean gum 0.1% continue to boil.
9) it boils：Sauce body is stirred in 300mbar or less slewings, when tanning soluble solid content is 35 ° of Brix
When tanning terminate, it is rapid canned, and carry out exhaust sealing, examined after sub-sectional cooling, obtain finished product, it is fragrant with low sugar hundred as processing
The full fruit jam of fruit.
Embodiment 2：
The preparation method of the full fruit jam of low sugar passion fruit, includes the following steps：
1) take ninety percent is ripe, fruit body is full, surface is micro- to there is the purple passion fruit for shrinking fine wrinkle, flowing water to clean sundries and soil
Afterwards, carpopodium is cut, the utensil friction passion fruit surface using rough surface is placed in 2% sodium bicarbonate aqueous solution, makes most of table
Face wax coat removing；Clean surface, which is washed, through rolling places 3%Na2CO315min is impregnated in water, is reused clear water and is rinsed out surface adhesion
Na2CO3Aqueous；
2) clear water on passion fruit surface after drying is rinsed, it is that grain size 2.0cm is equal that dichotomy method, which opens shell and takes juice, ten character segmentation of shell,
Even grain piece, boiling water blanching 60s；
3) 1 is rapidly added after leaching the pericarp of blanching：The room temperature clear water of 4 material-water ratios, addition 0.2% beta-cyclodextrin stirring are equal
It is even, it is placed in 16000r/min beaters and is beaten 14min；
4) fruit juice of former shell weight 40%, 0.2%Vc, 400W ultrasound is added (interval ultrasound, temperature control are less than 50 DEG C)
15min；
5) 45 DEG C of enzymolysis of cellulase, hemicellulase (150,000 U/g of enzyme activity) complex enzyme of slurry 0.02% are added
30min；
6) it is heated to boiling after digesting, is squeezed filter with 100 mesh mesh while hot, obtaining filtrate, to be placed in vacuum concentrator dense
It is reduced to volume and reduces half；
7) mixing preparation：By the passion fruit pericarp slurry that upper step prepares and the passion fruit fruit juice that step 2) obtains by 1:
1.6 ratio is uniformly mixed and obtains full pulp；
8) heating concentration：Fast dewatering first is boiled with big fire, then changes small fire concentration, the full pulp weight obtained according to upper step
Gauge, be added white granulated sugar 9%, Sucralose 0.01%, Momordia grosvenori aglycone 0.02%, salt 0.2%, tripolyphosphate 0.15%,
Phosphate 0.12%, gellan gum 0.15%, xanthans 0.1%, locust bean gum 0.15% continue to boil；
9) terminal is boiled：Sauce body is stirred in 300mbar or less slewings, when tanning soluble solid content is 45 °
Tanning terminates when Brix, rapid canned, and carries out exhaust sealing, is examined after sub-sectional cooling, obtains finished product, as smearing low sugar
The full fruit jam of passion fruit.
Embodiment 3：
The preparation method of the full fruit jam of low sugar passion fruit, includes the following steps：
1) take medium well, fruit body is full, surface is micro- to there is the purple passion fruit for shrinking fine wrinkle, flowing water to clean sundries and soil
Afterwards, carpopodium is cut, the utensil friction passion fruit surface using rough surface is placed in 2% sodium bicarbonate aqueous solution, makes most of table
Face wax coat removing；Clean surface, which is washed, through rolling places 3%Na2CO35min is impregnated in water, is reused clear water and is rinsed out surface adhesion
Na2CO3Aqueous；
2) clear water on passion fruit surface after drying is rinsed, it is that grain size 2.5cm is equal that dichotomy method, which opens shell and takes juice, ten character segmentation of shell,
Even grain piece, boiling water blanching 80s；
3) 1 is rapidly added after leaching the pericarp of blanching：The room temperature clear water of 3 material-water ratios, addition 0.1% beta-cyclodextrin stirring are equal
It is even, it is placed in 15000r/min beaters and is beaten 20min；
4) fruit juice of former shell weight 10%, 0.2%Vc, 400W ultrasound is added (interval ultrasound, temperature control are less than 50 DEG C)
40min；
5) 45 DEG C of enzymolysis of cellulase, hemicellulase (150,000 U/g of enzyme activity) complex enzyme of slurry 0.01% are added
40min；
6) it is heated to boiling after digesting, is squeezed filter with 100 mesh mesh while hot, obtaining filtrate, to be placed in vacuum concentrator dense
It is reduced to volume and reduces half；
7) mixing preparation：By the passion fruit pericarp slurry that upper step prepares and the passion fruit fruit juice that step 2) obtains by 1:
2.0 ratio is uniformly mixed and obtains full pulp；
8) heating concentration：Fast dewatering first is boiled with big fire, then changes small fire concentration, the full pulp weight obtained according to upper step
White granulated sugar 9%, protein sugar 0.06%, salt 0.4%, tripolyphosphate 0.2%, phosphate 0.05%, low ester fruit is added in gauge
Glue：0.25%, carragheen 0.1%, calcium agent 0.02% continue to boil；
9) terminal is boiled：Sauce body is stirred in 300mbar or less slewings, when tanning soluble solid content is 45 °
Tanning terminates when Brix, rapid canned, and carries out exhaust sealing, is examined after sub-sectional cooling, obtains finished product, as smearing low sugar
The full fruit jam of passion fruit.
Embodiment 4：
The preparation method of the full fruit jam of low sugar passion fruit, includes the following steps：
1) take ninety percent is ripe, fruit body is full, surface is micro- to there is the purple passion fruit for shrinking fine wrinkle, flowing water to clean sundries and soil
Afterwards, carpopodium is cut, the utensil friction passion fruit surface using rough surface is placed in 5% sodium bicarbonate aqueous solution, makes most of table
Face wax coat removing；Clean surface, which is washed, through rolling places 1%Na2CO340min is impregnated in water, is reused clear water and is rinsed out surface adhesion
Na2CO3Aqueous；
2) clear water on passion fruit surface after drying is rinsed, it is that grain size 1.0cm is equal that dichotomy method, which opens shell and takes juice, ten character segmentation of shell,
Even grain piece, boiling water blanching 15s；
3) 1 is rapidly added after leaching the pericarp of blanching：The room temperature clear water of 6 material-water ratios, addition 0.5% beta-cyclodextrin stirring are equal
It is even, it is placed in 20000r/min beaters and is beaten 5min；
4) fruit juice of former shell weight 70%, 0.2%Vc, 400W ultrasound is added (interval ultrasound, temperature control are less than 50 DEG C)
10min；
5) 45 DEG C of enzymolysis of cellulase, hemicellulase (150,000 U/g of enzyme activity) complex enzyme of slurry 0.05% are added
10min；
6) it is heated to boiling after digesting, is squeezed filter with 180 mesh mesh while hot, obtaining filtrate, to be placed in vacuum concentrator dense
It is reduced to volume and reduces half；
7) mixing preparation：By the passion fruit pericarp slurry that upper step prepares and the passion fruit fruit juice that step 2) obtains by 1:
0.8 ratio is uniformly mixed and obtains full pulp；
8) heating concentration：Fast dewatering first is boiled with big fire, then changes small fire concentration, the full pulp weight obtained according to upper step
Gauge, be added white granulated sugar 5%, steviol glycoside 0.02%, Momordia grosvenori aglycone 0.02%, salt 0.05%, tripolyphosphate 0.02%,
Phosphate 0.3%, low-ester pectin：0.15%, carragheen 0.15%, calcium agent 0.08% continue to boil；
9) terminal is boiled：Sauce body is stirred in 300mbar or less slewings, when tanning soluble solid content is 45 °
Tanning terminates when Brix, rapid canned, and carries out exhaust sealing, is examined after sub-sectional cooling, obtains finished product, as smearing low sugar
The full fruit jam of passion fruit.
Experimental example
Passion fruit scrapes off surface wax coat, 3%Na2CO315min is impregnated in water, is shredded, is taken pericarp 50g, the grain size of cutting
For 1.0cm or so, the blanching 10s in boiling water adds water 250g, and 20000r/min is beaten 6min, in terms of pericarp weight, addition 35%
Fruit juice, power are 400w ultrasounds, and ultrasonic time is 25min (total times：30min interval times：15s suspends 3s) ultrasound alarm temperature
All pericarps are starched after ultrasonic and add water to same volume, add 0.02% complex enzyme (cellulase by 50 DEG C of degree：Hemicellulose
Enzyme=1:1) 35min is digested at 45 DEG C, heat is considered after micro-wave oven is heated to boiling, obtains pericarp slurry.300mbar or less is concentrated in vacuo fruit
Latex to volume reduces half, by 1:1.6 ratio adds fruit juice syrup, is uniformly mixed and obtains full pulp.It is first boiled with big fire fast
Speed dehydration, then small fire concentration is changed, the full pulp weight meter obtained according to upper step, addition white granulated sugar 9%, protein sugar 0.06%,
Salt 0.4%, tripolyphosphate 0.2%, phosphate 0.05%, low-ester pectin：0.25%, carragheen 0.1%, calcium agent 0.02%
Continue to boil.Sauce body is stirred in 300mbar or less slewings, is boiled when boiling soluble solid content and being 45 ° of Brix
Terminate, it is rapid canned, and exhaust sealing is carried out, it is examined after sub-sectional cooling, obtains finished product, as smeared and use the full fruit of low sugar passion fruit
Jam.
According to the above experimental method, the factor that influence pericarp slurry organoleptic indicator is investigated in optimization is：
(a) beating time, (b) soaking time, (c) beta-cyclodextrin embedding；
Influence pericarp slurry viscosity index orthogonal test factor be：
(1) pericarp blanching time, (2) material-water ratio, (3) fruit juice additive amount, (4) ultrasonic power, (5) ultrasonic time, (6) are multiple
Synthase additive amount；
Influence to smear the elasticity of jam, viscosity, sensory evaluation scores, color value index response surface optimization be：(I) fruit juice adds
Amount, (II) protein sugar additive amount, (III) low-ester pectin additive amount, all experiments are repeated 3 times, are averaged every time.
Pericarp starches best viscosity craft screening：Select L18(37) using the horizontal progress orthogonal test of six factor three, with determination
The optimum formula and technique that passion fruit pericarp slurry makes.Orthogonal test designs table is shown in Table：
1 pericarp sizing process Orthogonal Experiment and Design of table
Influence jam quality factor：Three fruit juice additive amount, protein sugar additive amount, low-ester pectin additive amount factors are rung
Face is answered to optimize.
2 jam formulations Central Composite experimental design tables of table
Pericarp starches sensory evaluation optimization：
Fig. 1 beating times starch pericarp the influence of sense organ.
Fig. 2 Na2CO3Solution soaking time starches pericarp the influence of sense organ.
The influence of sense organ is starched pericarp in the embedding of Fig. 3 beta-cyclodextrins.
Pericarp starches viscosity optimization of orthogonal test：
The dissolution orthogonal experiment data analysis of pectin in 3 pericarp of table
According to 3 orthogonal arrage L of table18(37) range analysis is it is found that it is D to influence the factor primary and secondary sequence that pericarp berry peptization goes out>A
>B>E>F>C, i.e. ultrasonic power>Blanching time>Complex enzyme additive amount>Enzymolysis time>Material-water ratio>Fruit juice additive amount, according to
A3B2C2D3E2F2It carries out confirmatory experiment and obtains the viscosity of passion fruit pericarp slurry to be 2012mpas.
Jam formulations optimize
4 low-sugar jam response surface experiments of table design and result
By Design-Expert10.0.7 softwares to jam elasticity (Y1), viscosity (Y2), sensory evaluation scores (Y3), a values
(Y4) experimental result regression analysis and variance analysis, regression equation after optimization：
Y1=1331.11-67.26A-28.70B+62.31C-13.44AB+15.56BC-43.42A2+62.52C2
Y2=12011.49-6718.06A-1047.28B+1255.24C+1313.09AB-1037.47AC- 770.84BC+
2060.47A2
Y3=86.69+2.17A-3.62AB+2.63BC-13.02A2-2.34B2-1.19C2
Y4=18.71-4.33A+0.50B+-0.59AB+2.48A2
Index planning, which solves, to be required：Elasticity is the bigger the better；Viscosity, 12000~15000mpas；Sensory scores are bigger
Better；A value optimum ranges 18.5-20.5.
In conclusion optimal procedure parameters prepared by pericarp slurry are：2%Na2CO3Soaking time：20min blanching times：
30s, beating time：8min ,-cyclodextrin additive amount：0.4%, fruit juice additive amount：50%, ultrasonic power：400W, ultrasonic time：
25min, complex enzyme additive amount (cellulase：Hemicellulase=1:1)：0.02%, enzymolysis time：30min, hydrolysis temperature：
45 DEG C, solid-liquid ratio：1:4.5.Pericarp slurry obtained is bright in colour, and serum viscosity is in 2000mpas or more, full of nutrition, mouthfeel
Clearly, sensory evaluation scores are 96 points.
Jam optimum formula is：In terms of full pulp 500g (pericarp starches 393.12g, fruit juice 106.88g), white granulated sugar addition
Amount：6%, protein sugar additive amount is 0.12%, and low-ester pectin additive amount is 0.2%, Cacl2Additive amount is 0.04%；It is low at this time
The elastic actual measured value of the sugared full fruit jam of passion fruit is 14.73mm, and viscosity 13631mpas, sensory scores 95, color and luster
For Chinese red.
Low-sugar jam physical and chemical index
The physical and chemical index of the full fruit jam of 5 low sugar passion fruit of table
Index meets the standard regulation of GB/T 22474-2008, (total number of bacteria, Escherichia coli, pathogenic bacteria and spoilage organisms)
Meet the standard regulation of GB 4789.26-2013.
Certainly, the present invention can also have other various embodiments, without deviating from the spirit and substance of the present invention, ripe
Various corresponding change and deformations, but these corresponding change and deformations can be made according to the present invention by knowing those skilled in the art
It should all belong to the scope of protection of the present invention.
Claims (10)
1. the preparation method of the full fruit jam of low sugar passion fruit, it is characterised in that：Include the following steps：
1) after taking passion fruit to clean stalk, surface wax coat, 1-3%Na are worn away in saleratus solution2CO3Aqueous solution soaking, clearly
Water rinses；
2) it is uniform grain piece, water blancing to open shell and take juice, shell cutting；
3) with 1 after the shell taking-up on after step process：3-1：6 solid-liquid ratio adds water, addition 0.1-0.5% beta-cyclodextrins, sets
5-20min is beaten with 15000-20000r/min in beater；
4) step obtains that fruit juice, the 0.2%Vc for being equivalent to step 2) shell weight 50% are added in material upwards, is ultrasonically treated；
5) addition mass ratio 0.01-0.05% cellulases, hemicellulase complex enzyme in the material that step obtains upwards, 45 DEG C
10-40min is digested, enzyme deactivation is lived；
6) material that upper step obtains is heated to boiling, is squeezed filter with 100-180 mesh mesh while hot, filter vacuum is taken to concentrate
Half is reduced to volume；
7) mixing preparation：By the passion fruit pericarp slurry that upper step prepares and the passion fruit fruit juice that step 2) obtains by 1:0.5-
2.0 ratio is uniformly mixed and obtains full pulp；
8) heating concentration：White granulated sugar, sweetener, salt, tripolyphosphate, phosphoric acid is added in the full pulp that upward step obtains
Salt, thickener first boil fast dewatering with big fire, then change small fire concentration；
9) it boils：Upper step is obtained material to concentrate in 300mbar or less, sauce body is stirred in slewing, when tanning is soluble solid
Tanning terminates when shape object content is 33-50 ° of Brix, rapid canned, and carries out exhaust sealing, examines, obtains into after sub-sectional cooling
Product.
2. the preparation method of the full fruit jam of low sugar passion fruit according to claim 1, it is characterised in that：Described in step 1)
Passion fruit is purple passion fruit；The saleratus solution, a concentration of 2-5%；The immersion, soaking time is in 5-40min.
3. the preparation method of the full fruit jam of low sugar passion fruit according to claim 1, it is characterised in that：Described in step 2)
The grain size of shell cutting, cutting is 1.0-2.5cm；The water blancing, time 15-80s.
4. the preparation method of the full fruit jam of low sugar passion fruit according to claim 1, it is characterised in that：Described in step 4)
It is ultrasonically treated, is to use 400W, interval ultrasound 10-50min, temperature control is no more than 50 DEG C.
5. the preparation method of the full fruit jam of low sugar passion fruit according to claim 1, it is characterised in that：Described in step 5)
Complex enzyme, vigor are 150,000 U/g.
6. the preparation method of the full fruit jam of low sugar passion fruit according to claim 1, it is characterised in that：Described in step 6)
It is concentrated in vacuo, vacuum degree is less than 300mbar, and temperature is at 45-65 DEG C.
7. the preparation method of the full fruit jam of low sugar passion fruit according to claim 1, it is characterised in that：Described in step 7)
Mixing preparation is by the passion fruit pericarp slurry that upper step prepares and the passion fruit fruit juice that step 2) obtains by 1:1.0-2.0
Ratio is uniformly mixed and obtains full pulp.
8. the preparation method of the full fruit jam of low sugar passion fruit according to claim 1, it is characterised in that：Described in step 8)
Heating concentration, is the full pulp weight meter obtained according to upper step, and white granulated sugar 5-9%, sweetener 0.06-0.2%, salt is added
0.05-0.4%, tripolyphosphate 0.02-0.2%, phosphate 0.05-0.3%, thickener 0.25-0.5%；The sweet taste
Agent is steviol glycoside, the one or more of Momordia grosvenori aglycone, protein sugar, Sucralose are compound；The thickener is gellan gum, Huang
Virgin rubber, locust bean gum, low-ester pectin, carragheen, the one or more of calcium agent are compound.
9. the preparation method of the full fruit jam of low sugar passion fruit according to claim 8, it is characterised in that：Described in step 8)
Thickener, wherein compounding thickener used in processing jam：Gellan gum 0.1%-0.15%, xanthans 0.1%-
0.15%, locust bean gum 0.1%-1.5%；Wherein smear the used thickener of jam：Low-ester pectin：0.15%-0.25%, card
Draw glue 0.1%-0.15%, calcium agent 0.02%-0.08%.
10. the full fruit jam of low sugar passion fruit that the preparation method described in claim 1-8 obtains.
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| CN110754501A (en) * | 2019-11-12 | 2020-02-07 | 付明会 | Buckwheat flaky pastry and preparation method thereof |
| CN111067065A (en) * | 2019-12-16 | 2020-04-28 | 中山维朗食品有限公司 | Preparation method of blueberry jam |
| CN113142524A (en) * | 2021-05-17 | 2021-07-23 | 昆明理工大学 | Coffee jam and preparation method thereof |
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