CN109170725B - Compound jam - Google Patents
Compound jam Download PDFInfo
- Publication number
- CN109170725B CN109170725B CN201811139969.1A CN201811139969A CN109170725B CN 109170725 B CN109170725 B CN 109170725B CN 201811139969 A CN201811139969 A CN 201811139969A CN 109170725 B CN109170725 B CN 109170725B
- Authority
- CN
- China
- Prior art keywords
- jam
- strawberry
- cherry
- compound
- treated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 150000001875 compounds Chemical class 0.000 title claims abstract description 97
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 claims abstract description 145
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 claims abstract description 145
- 241000220223 Fragaria Species 0.000 claims abstract description 73
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 52
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 52
- 229940106157 CELLULASE Drugs 0.000 claims abstract description 31
- 108010059892 Cellulase Proteins 0.000 claims abstract description 31
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 31
- 239000003463 adsorbent Substances 0.000 claims abstract description 26
- 239000000834 fixative Substances 0.000 claims abstract description 26
- 239000002562 thickening agent Substances 0.000 claims abstract description 26
- 235000004876 Physalis pruinosa Nutrition 0.000 claims abstract description 23
- 235000009230 Physalis pubescens Nutrition 0.000 claims abstract description 23
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- 239000002131 composite material Substances 0.000 claims abstract description 19
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- 238000007872 degassing Methods 0.000 claims abstract description 16
- 238000004537 pulping Methods 0.000 claims abstract description 14
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- 238000001914 filtration Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N Xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 20
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- 235000010447 xylitol Nutrition 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 239000001814 pectin Substances 0.000 claims description 14
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- 229920001277 pectin Polymers 0.000 claims description 14
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- 235000003599 food sweetener Nutrition 0.000 claims description 9
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- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 7
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- 235000002949 phytic acid Nutrition 0.000 claims description 7
- PPASLZSBLFJQEF-RKJRWTFHSA-M Sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 6
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- 235000010352 sodium erythorbate Nutrition 0.000 claims description 6
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Vitamin C Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 5
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- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 13
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- OAIJSZIZWZSQBC-LWRKPGOESA-N Lycopene Natural products CC(C)=CCC\C(C)=C/C=C/C(/C)=C\C=C\C(\C)=C/C=C/C=C(/C)\C=C\C=C(\C)/C=C/C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-LWRKPGOESA-N 0.000 description 30
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N β-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 5
- 210000004369 Blood Anatomy 0.000 description 4
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
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- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
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- 239000004410 anthocyanin Substances 0.000 description 3
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
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- 239000010839 body fluid Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
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- 235000013325 dietary fiber Nutrition 0.000 description 2
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- 235000019152 folic acid Nutrition 0.000 description 2
- 239000011724 folic acid Substances 0.000 description 2
- 230000002209 hydrophobic Effects 0.000 description 2
- 230000000415 inactivating Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
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- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 1
- 208000008787 Cardiovascular Disease Diseases 0.000 description 1
- 229940113118 Carrageenan Drugs 0.000 description 1
- 206010012601 Diabetes mellitus Diseases 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 241000132456 Haplocarpha Species 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
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- 229940005550 Sodium alginate Drugs 0.000 description 1
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 description 1
- 229940029983 VITAMINS Drugs 0.000 description 1
- 229940021016 Vitamin IV solution additives Drugs 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
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- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
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- 229920001525 carrageenan Polymers 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
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- 230000002255 enzymatic Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000007731 hot pressing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000035786 metabolism Effects 0.000 description 1
- GRVDJDISBSALJP-UHFFFAOYSA-N methyloxidanyl Chemical group [O]C GRVDJDISBSALJP-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001105 regulatory Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- MSXHSNHNTORCAW-UHFFFAOYSA-M sodium 3,4,5,6-tetrahydroxyoxane-2-carboxylate Chemical compound [Na+].OC1OC(C([O-])=O)C(O)C(O)C1O MSXHSNHNTORCAW-UHFFFAOYSA-M 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
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- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
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- 238000009849 vacuum degassing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
-
- 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
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Abstract
The invention provides a compound jam which comprises raw materials of strawberry and cherry tomato, wherein the mass ratio of the strawberry to the cherry tomato is 1-5: 1; the paint also comprises 0.1-0.5% of adsorbent, 0.08-0.3% of color fixative and 0.08-0.3% of thickening agent; also comprises cellulase and/or pectinase; the content of soluble solids of the compound jam is less than or equal to 60%, and the viscosity is 5-15 cm/30 s; the preparation method of the compound jam comprises the following steps: crushing and pulping fruits, adding cellulase and/or pectinase for enzyme treatment, adding an adsorbent, carrying out ultrasonic treatment, filtering by using a screen, carrying out vacuum concentration, adding a color fixative and a thickening agent when the content of soluble solids in the pulp is 35-40%, continuing to concentrate, degassing and sterilizing to obtain the strawberry and cherry tomato composite jam. The low-sugar compound jam provided by the invention is free of cane sugar, rich in nutrition, good in color and luster, unique in taste, good in gel state and good in stability.
Description
Technical Field
The invention relates to the field of food, and in particular relates to compound jam.
Background
The jam is prepared by taking fresh fruits as main materials and carrying out deep processing through the processes of concentration, sterilization, enzyme killing, color protection, flavor protection and the like. A large amount of cane sugar is required to be added in the traditional jam preparation, and in the process that the sugar and the pectin form gel in the jam, the sugar mainly plays a role in dehydration, and the sugar content needs to reach more than 60%, so that the jam tastes sweet and greasy and is not beneficial to health, and therefore, the problem of how to make the jam in a good and stable state needs to be solved in the preparation of the low-sugar jam. The traditional jam preparation process is characterized in that the jam is decocted at high temperature for a long time, and a plurality of active ingredients and nutritional ingredients in the fruit are changed or volatilized in the process, so that loss is caused. At present, most of jams in the market are single jams prepared from one fruit, and more compound jams which are prepared from multiple fruits and rich in nutrition and taste are required to be developed.
The strawberry is rich in nutritive value, contains rich nutrients such as vitamins, minerals, trace elements, anthocyanin and the like, but has short storage period and needs to be treated for prolonging the storage life, and one way is to prepare the strawberry jam; however, when the low-sugar strawberry jam is prepared by adding no or a small amount of cane sugar in the preparation process of the strawberry jam, the strawberries are easy to brown or fade, and the original color and luster of the strawberries are lost, so that the product quality is influenced. The cherry tomato is a vegetable type fruit which is rich in lycopene, wherein the lycopene is a fat-soluble natural pigment and has the effects of strong oxidation resistance, tumor resistance, cardiovascular disease resistance, aging delay and the like, but the lycopene has poor stability and is easy to degrade by being influenced by various factors in the processing process; in the traditional jam preparation process of cherry tomatoes, peeling treatment is carried out so as not to influence the taste and the fineness, and the cherry tomatoes have rich nutrition, so that the waste is caused by discarding in the jam preparation process.
Disclosure of Invention
The invention aims to solve the problem that nutrition loss is easily caused by long-time boiling at high temperature in the process of preparing the low-sugar jam; the strawberries are easy to brown or fade, and the original color of the strawberries is lost; the cherry tomato peel is not fully utilized, which causes waste; the lycopene in the cherry tomato has the problems of poor stability and easy degradation, and the low-sugar strawberry and cherry tomato composite jam which is free of cane sugar, good in color and luster, good in nutrition and unique in taste is provided.
The technical scheme includes that the composite jam comprises the raw materials of strawberry and cherry tomato, wherein the mass ratio of the strawberry to the cherry tomato is 1-5: 1; the cherry tomato juice also comprises 0.1-0.5% of adsorbent, 0.08-0.3% of color fixative and 0.08-0.3% of thickening agent compared with the mass sum of the strawberry and cherry tomato; the cherry tomato juice also comprises cellulase and/or pectinase, wherein the cellulase is 30-200U of vitality unit per gram of cherry tomato, and the pectinase is 10-50U of vitality unit per gram of cherry tomato; the content of soluble solids of the compound jam is less than or equal to 60%, and the viscosity of the compound jam is 5-15 cm/30 s.
The preparation method of the compound jam comprises the following steps:
crushing and pulping strawberry to prepare strawberry pulp to obtain first treated strawberry; crushing and pulping cherry tomatoes to prepare cherry tomato pulp to obtain first-treated cherry tomatoes;
b, adding cellulase and/or pectinase into the first treated cherry tomatoes according to a ratio for enzyme treatment, adding an adsorbent according to a ratio, and uniformly mixing to obtain second treated cherry tomatoes;
respectively treating the first treated strawberry and the second treated cherry tomatoes by ultrasonic waves with the power of 150-250W for 6-20 min, and mixing to obtain first pre-treated compound jam;
d, filtering the first pretreated compound jam through a 7-40-mesh screen to obtain a filtrate as a second pretreated compound jam;
and E, carrying out vacuum concentration on the second pretreated compound jam at the temperature of 45-65 ℃ under the vacuum degree of 80-100 kPa until the content of soluble solids in the pulp is 35-40%, adding a color fixative and a thickening agent according to the proportion, and continuously concentrating until the viscosity is 5-15 cm/30s to obtain a third pretreated compound jam.
And F, performing degassing and sterilization on the compound jam subjected to the third pretreatment to obtain the compound jam.
Furthermore, the raw material of the compound jam also comprises xylitol used as a sweetening agent, and the mass sum of the xylitol and the strawberry cherry tomato is 10-20%; xylitol was added prior to vacuum concentration in step E.
Further, the temperature of the enzyme treatment is 40-50 ℃, the pH value is 4-6, and the time is 1-3 h.
Further, the adsorbent is cyclodextrin.
Furthermore, the power of ultrasonic treatment is 180-220W, and the time is 10-15 min.
Further, the thickening agent comprises one or two of pectin and flaxseed gum.
Further, the color fixative comprises one of citric acid, ascorbic acid and phytic acid.
Further, the color fixative also comprises sodium erythorbate.
Further, the degassing is hot filling degassing, and the heating temperature is 80-90 ℃ for 10-20 min.
Further, ultra-high temperature sterilization is adopted for sterilization, the heating temperature is 135-.
The invention has the beneficial effects that:
the invention provides a compound jam which comprises raw materials of strawberry and cherry tomato, wherein the mass ratio of the strawberry to the cherry tomato is 1-5: 1; the cherry tomato juice also comprises 0.1-0.5% of adsorbent, 0.08-0.3% of color fixative and 0.08-0.3% of thickening agent compared with the mass sum of the strawberry and cherry tomato; the cherry tomato juice also comprises cellulase and/or pectinase, wherein the cellulase is 30-200U of vitality unit per gram of cherry tomato, and the pectinase is 10-50U of vitality unit per gram of cherry tomato; the content of soluble solids of the compound jam is less than or equal to 60%, and the viscosity of the compound jam is 5-15 cm/30 s. The strawberry is rich in nutritive value, contains rich nutrient substances such as vitamin C, vitamin A, cellulose, folic acid, iron, calcium, ellagic acid and anthocyanin, and has the effects of helping digestion, strengthening gum, refreshing breath and moistening throat; the cherry tomato has bright color, fresh and sweet taste and low heat, and has the effects of promoting the production of body fluid to quench thirst, invigorating stomach to promote digestion, clearing away heat and toxic materials, cooling blood and calming the liver, enriching and nourishing blood and stimulating appetite; the strawberry and cherry tomato are matched and are complementary in color, aroma, nutrition and taste; a large amount of cane sugar is added in the traditional jam making process, the sugar content reaches more than 60 percent, the compound jam provided by the invention is not added with cane sugar, and the soluble solid content is not more than 60 percent, so that the compound jam is low-sugar jam; the viscosity is 5-15 cm/30s, which shows that the composite jam has good viscosity and gel state.
Further, the preparation method of the compound jam comprises the steps of crushing and pulping the strawberries to prepare strawberry pulp to obtain first-processed strawberries; crushing and pulping cherry tomatoes to prepare cherry tomato pulp to obtain first-treated cherry tomatoes; adding cellulase and/or pectinase into the first treated cherry tomatoes according to a ratio for enzyme treatment, and adding an adsorbent according to a ratio to obtain second treated cherry tomatoes; cherry tomato pericarp is not easy to break, but the pericarp contains dietary fiber, lycopene and the like, and cellulase and pectinase can destroy the structure of the cherry tomato pericarp, thereby being beneficial to releasing effective components of the pericarp and increasing the content of cellulose and lycopene in cherry tomato pulp, so that the cherry tomato pericarp is fully utilized; lycopene in cherry tomato has poor stability and is easy to lose in the processing process, and the adsorbent is added after enzymolysis to adsorb and embed lycopene components therein so as to stabilize the lycopene.
The preparation method of the compound jam further comprises the steps of respectively carrying out ultrasonic treatment on the first treated strawberry and the second treated cherry tomato for 6-20 min at the power of 150-250W, and mixing to obtain a first pre-treated compound jam; the ultrasonic wave can cause the processed strawberry or cherry tomato pulp to generate cavitation, generate local high temperature, high pressure and the like to enhance mass transfer, and enhance and accelerate the adsorption of the adsorbent to the effective components; and simultaneously has the function of inactivating the enzyme activity, so that the cellulase and/or pectinase treatment in the cherry tomatoes subjected to the second treatment is stopped, the enzyme activity in the strawberries subjected to the first treatment is inactivated, and the browning is inhibited.
The preparation method of the compound jam further comprises the steps that the first pre-treated compound jam is filtered by a 7-40-mesh screen, and the obtained filtrate is the second pre-treated compound jam; and (3) carrying out vacuum concentration on the second pretreated compound jam under the conditions of 45-65 ℃ and 80-100 kPa of vacuum degree, adding a color fixative and a thickening agent when the soluble solid content in the pulp is 35-40%, and continuously concentrating until the viscosity is 5-15 cm/30s to obtain a third pretreated compound jam. The composite jam is prepared by adopting a vacuum concentration method, the vacuum degree is 80-100 kPa, the heating temperature is kept at 45-60 ℃, and the loss of nutrient substances can be reduced as much as possible on the basis of reducing the concentration time; and when the content of the soluble solid is 35-40%, adding a color fixative and a thickening agent to ensure that the final jam is uniform and stable in gel state.
The compound jam provided by the invention is free of cane sugar, rich in nutrition, good in color and luster, unique in taste, good in gel state and good in stability.
Additional features and corresponding advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
The present invention is described in further detail with reference to the following embodiments, which are not intended to limit the invention, and those skilled in the art can make various modifications and improvements based on the basic idea of the invention, but within the scope of the invention, unless departing from the basic idea of the invention.
In the description of the present invention, unless otherwise specified, terms have the same meaning as those generally understood by those skilled in the art, but if different, the definition of the present invention shall control; unless otherwise specified, the test methods are all conventional methods; unless otherwise specified, the raw materials and test materials used in the present invention are all available commercially; unless otherwise specified, the percentages (%) in the present invention are mass percentages (% by mass).
The invention provides a compound jam which comprises raw materials of strawberry and cherry tomato, wherein the mass ratio of the strawberry to the cherry tomato is 1-5: 1; the cherry tomato juice also comprises 0.1-0.5% of adsorbent, 0.08-0.3% of color fixative and 0.08-0.3% of thickening agent compared with the mass sum of the strawberry and cherry tomato; the cherry tomato juice also comprises cellulase and/or pectinase, wherein the cellulase is 30-200U of vitality unit per gram of cherry tomato, and the pectinase is 10-50U of vitality unit per gram of cherry tomato; the content of soluble solids of the compound jam is less than or equal to 60%, and the viscosity of the compound jam is 5-15 cm/30 s. The strawberry is rich in nutritive value, contains rich nutrient substances such as vitamin C, vitamin A, cellulose, folic acid, iron, calcium, ellagic acid and anthocyanin, and has the effects of helping digestion, strengthening gum, refreshing breath and moistening throat; the cherry tomato has bright color, fresh and sweet taste and low heat, and has the effects of promoting the production of body fluid to quench thirst, invigorating stomach to promote digestion, clearing away heat and toxic materials, cooling blood and calming the liver, enriching and nourishing blood and stimulating appetite; the strawberry and cherry tomato are matched and are complementary in color, aroma, nutrition and taste; a large amount of cane sugar is added in the traditional jam making process, the sugar content reaches more than 60 percent, the compound jam provided by the invention is not added with cane sugar, and the soluble solid content is not more than 60 percent, so that the compound jam is low-sugar jam; the viscosity is 5-15 cm/30s, which shows that the composite jam has good viscosity and gel state.
Further, the preparation method of the compound jam comprises the following steps:
a, selecting fresh, moderate-ripeness, nondestructive and non-rotten strawberries and cherry tomatoes, cleaning and draining; crushing and pulping strawberries to prepare strawberry pulp to obtain first treated strawberries; crushing and pulping cherry tomatoes to prepare cherry tomato pulp to obtain first-treated cherry tomatoes;
b, adding cellulase and/or pectinase into the first treated cherry tomatoes according to a ratio for enzyme treatment, adding an adsorbent according to a ratio, and uniformly mixing to obtain second treated cherry tomatoes; cherry tomato pericarp is not easy to break, but the pericarp contains dietary fiber, lycopene and the like, and cellulase and pectinase can destroy the structure of the cherry tomato pericarp, thereby being beneficial to releasing effective components of the pericarp and increasing the content of cellulose and lycopene in cherry tomato pulp, so that the cherry tomato pericarp is fully utilized; lycopene in cherry tomato has poor stability and is easy to lose in the processing process, and the adsorbent is added after enzymolysis to adsorb and embed lycopene components therein so as to stabilize the lycopene.
And C, respectively treating the first treated strawberry and the second treated cherry tomatoes by ultrasonic waves with the power of 150-250W for 6-20 min, and mixing to obtain the first pre-treated compound jam. The ultrasonic wave can cause the processed strawberry or cherry tomato pulp to generate cavitation, generate local high temperature, high pressure and the like to enhance mass transfer, and enhance and accelerate the adsorption of the adsorbent to the effective components; and simultaneously has the function of inactivating the enzyme activity, so that the cellulase and/or pectinase treatment in the cherry tomatoes subjected to the second treatment is stopped, the enzyme activity in the strawberries subjected to the first treatment is inactivated, and the browning is inhibited.
And D, filtering the first pretreated compound jam through a 7-40-mesh screen, wherein the obtained filtrate is the second pretreated compound jam. After being filtered by a screen mesh, the unpulverized fruit peels and seeds are removed, which is beneficial to the final jam product to generate good mouthfeel and state quality.
And E, carrying out vacuum concentration on the second pretreated compound jam under the conditions of 45-65 ℃ and 80-100 kPa of vacuum degree, adding a color fixative and a thickening agent when the soluble solid content in the pulp is 35-40%, and continuously concentrating until the viscosity is 5-15 cm/30s to obtain a third pretreated compound jam. The composite jam is prepared by adopting a vacuum concentration method, the vacuum degree is 80-100 kPa, the heating temperature is kept at 45-60 ℃, and the loss of nutrient substances can be reduced as much as possible on the basis of reducing the concentration time; when the content of the soluble solid is 35-40%, adding a color fixative and a thickening agent to ensure that the final jam is uniform and stable in a gel state; the thickener used in the invention is a thickener used for jam products, such as at least one of sodium carboxymethylcellulose, sodium carboxymethyl starch, starch octenyl succinate, pectin, acacia gum, guar gum, carrageenan, sodium alginate and flaxseed gum.
And F, performing degassing and sterilization on the compound jam subjected to the third pretreatment to obtain the compound jam. The degassing treatment of the compound jam can reduce air mixed in the preparation process, so that the air influences the quality of the jam, and the jam is prevented from being oxidized and deteriorated during storage, and can adopt vacuum degassing, hot filling degassing and the like; the compound jam is sterilized by high temperature sterilization, hot pressing sterilization, irradiation sterilization, microwave sterilization, etc. to prevent quality change caused by microorganism during storage.
Furthermore, the raw material of the compound jam also comprises xylitol used as a sweetening agent, and the mass sum of the xylitol and the strawberry cherry tomato is 10-20%; xylitol was added prior to vacuum concentration in step E. Xylitol is a natural sweetener, has the same sweetness as sucrose, is not regulated by insulin in xylitol metabolism, and is suitable for diabetics to eat; according to the compound jam disclosed by the invention, cane sugar is not added, and the sweetness of the jam can be adjusted by adding 10-20% of xylitol, so that the taste of the jam is facilitated; the xylitol has stable property, and can be added before concentration without affecting jam quality, and has uniform sweet taste.
Further, the temperature of the enzyme treatment is 40-50 ℃, the pH value is 4-6, and the time is 1-3 h. The action temperature and the pH value of the cellulase and the pectinase are in the range.
Further, the adsorbent comprises cyclodextrin. The cyclodextrin is of a cone-shaped cavity structure with hydrophobic inner part and hydrophilic outer part, and can adsorb small molecules to form a complex; lycopene is liposoluble substance, has poor water solubility, and can form stable clathrate with cyclodextrin hydrophobic center, so that it is stable in processing.
Furthermore, the ultrasonic treatment power is 180-220W, and the time is 10-20 min. The enzyme deactivation effect is better when the ultrasonic treatment power and time are within the range.
Further, the thickening agent comprises one or two of pectin and flaxseed gum. The pectin used as a thickener in the present invention is low methoxyl pectinThe low-methoxyl pectin is not influenced by sugar and acid, is easy to form gel, is suitable for preparing low-sugar jam, and needs to be added with CaCl accounting for 10-40% of the pectin in mass when in use2(ii) a The linseed glue is a novel natural colloid and has strong emulsification and stabilization effects.
Further, the color fixative comprises one of citric acid, ascorbic acid and phytic acid. The citric acid, ascorbic acid and phytic acid have the function of an antioxidant, and can reduce the pH value, so that the activity of enzyme in the strawberry is inhibited, and enzymatic browning is inhibited.
Further, the color fixative also comprises sodium erythorbate. Sodium erythorbate has antioxidant effect, and acid compounding is favorable for inhibiting enzyme activity in strawberry.
Further, the degassing is hot filling degassing, and the heating temperature is 80-90 ℃ for 10-20 min. The hot filling and degassing are adopted, the cost is low, and the process is simple and easy to operate.
Further, ultra-high temperature sterilization is adopted for sterilization, the heating temperature is 135-150 ℃, and the time is 2-10 s. The purpose of sterilization can be achieved by ultra-high temperature sterilization in a short time, but the high temperature sterilization has little influence on the quality of food, and the physical and chemical changes of nutrition loss, product browning, protein solidification precipitation and the like which possibly occur to the jam under the high-temperature treatment can be reduced, so that the quality and the flavor of the food can be better preserved.
Composite jam evaluation and detection
Performing sensory evaluation and physical and chemical index detection on the obtained compound jam; the sensory evaluation comprises texture, color, taste and graph model, and 30 graders evaluate the sensory evaluation according to the evaluation standard in the table 1 to obtain an average value; the physicochemical index soluble solid content is determined by referring to the determination method of the soluble solid content in the inspection method of GB 10786-2006 canned food; the physical and chemical index viscosity is measured by a Bostwick consistometer.
TABLE 1
Hereinafter, the present invention will be described in detail by way of examples.
Example 1
The mass ratio of the strawberry A to the cherry tomatoes is 3:1, and the strawberries are crushed and pulped to prepare strawberry pulp to obtain first treated strawberries; crushing and pulping cherry tomatoes to prepare cherry tomato pulp to obtain first-treated cherry tomatoes;
b, adding cellulase and pectinase into the cherry tomatoes subjected to the first treatment for enzyme treatment, wherein the adding amount of the cellulase is 100U of vitality unit per gram of cherry tomatoes, the adding amount of the pectinase is 30U of vitality unit per gram of cherry tomatoes, the temperature is 45 ℃, the pH value is 4, and the enzymolysis reaction is carried out for 2 hours; adding adsorbent beta-cyclodextrin which accounts for 0.2 percent of the mass of the strawberry and cherry tomatoes and mixing uniformly to obtain second treated cherry tomatoes;
respectively carrying out ultrasonic treatment on the first treated strawberry and the second treated cherry tomato, wherein the ultrasonic power is 200W, the treatment time is 15min, and mixing after treatment to obtain first pretreated compound jam;
d, filtering the first pretreated compound jam through a 20-mesh screen to obtain a filtrate as a second pretreated compound jam;
e, carrying out vacuum concentration on the second pretreated compound jam at the temperature of 50-60 ℃ and under the vacuum degree of 85-95 kPa until the content of soluble solids in the pulp is 38%, adding 0.16% of citric acid serving as a color fixative and 0.16% of pectin serving as a thickening agent (simultaneously adding 10-40% of CaCl serving as the pectin serving as the CaCl) in mass based on the mass of the strawberry and the cherry tomatoes2) And continuously concentrating to be viscous to obtain the third pretreated compound jam.
F, heating the third pretreated compound jam to 85 ℃, and stopping heating and degassing for 20 min; heating to 90 deg.C, sealing and sterilizing for 18min to obtain strawberry and cherry tomato compound jam.
Example 2
The mass ratio of the strawberry A to the cherry tomatoes is 2:1, and the strawberries are crushed and pulped to prepare strawberry pulp to obtain first treated strawberries; crushing and pulping cherry tomatoes to prepare cherry tomato pulp to obtain first-treated cherry tomatoes;
b, adding cellulase and pectinase into the cherry tomatoes subjected to the first treatment for enzyme treatment, wherein the adding amount of the cellulase is 150U of vitality unit per gram of cherry tomatoes, the adding amount of the pectinase is 10U of vitality unit per gram of cherry tomatoes, the temperature is 40 ℃, the pH value is 4, and the enzymolysis reaction is carried out for 1 hour; adding adsorbent beta-cyclodextrin which accounts for 0.3 percent of the mass of the strawberry and cherry tomatoes and mixing uniformly to obtain second treated cherry tomatoes;
respectively carrying out ultrasonic treatment on the first treated strawberry and the second treated cherry tomato, wherein the ultrasonic power is 150W, the treatment time is 20min, and mixing after treatment to obtain first pretreated compound jam;
d, filtering the first pretreated compound jam through a 7-mesh screen to obtain a filtrate as a second pretreated compound jam;
and E, carrying out vacuum concentration on the second pretreated compound jam at the temperature of 45-55 ℃ under the vacuum degree of 80-90 kPa, adding a color fixative (comprising 0.15% of citric acid and 0.1% of sodium erythorbate) and a thickening agent flaxseed gum which are 0.25% of the mass sum of the color fixative and the cherry tomato compared with the mass sum of the strawberry and the cherry tomato and 0.1% of thickening agent when the soluble solid content in the pulp is 35%, and continuously concentrating until the pulp is viscous to obtain a third pretreated compound jam.
F, heating the third pretreated compound jam to 80 ℃, and stopping heating and degassing for 15 min; heating to 85 ℃, sealing and sterilizing for 25min to obtain the strawberry and cherry tomato composite jam.
Example 3
The mass ratio of the strawberry A to the cherry tomatoes is 1:1, and the strawberries are crushed and pulped to prepare strawberry pulp to obtain first treated strawberries; crushing and pulping cherry tomatoes to prepare cherry tomato pulp to obtain first-treated cherry tomatoes;
b, adding cellulase into the first treated cherry tomatoes for enzyme treatment, wherein the adding amount of the cellulase is 200U of vitality unit per gram of cherry tomatoes, the temperature is 50 ℃, the pH value is 6, and the enzymolysis reaction is carried out for 2 hours; adding adsorbent beta-cyclodextrin which accounts for 0.4 percent of the mass of the strawberry and cherry tomatoes and mixing uniformly to obtain second treated cherry tomatoes;
respectively carrying out ultrasonic treatment on the first treated strawberry and the second treated cherry tomatoes, wherein the ultrasonic power of the first treated strawberry is 250W, the treatment time is 6min, the ultrasonic power of the second treated cherry tomato is 150W, the treatment time is 15min, and mixing after treatment to obtain first pretreated compound jam;
d, filtering the first pretreated compound jam through a 12-mesh screen to obtain a filtrate as a second pretreated compound jam;
e, adding a sweetening agent xylitol which accounts for 10% of the mass sum of the sweetening agent xylitol and the cherry tomatoes into the second pre-processed compound jam, carrying out vacuum concentration at the temperature of 55-65 ℃ and the vacuum degree of 90-100 kPa until the soluble solid content in the pulp is 40%, adding 0.08% of a color fixative phytic acid and 0.25% of a thickening agent (wherein the color fixative phytic acid and the thickening agent comprise 0.18% of pectin and 0.07% of flaxseed gum and adding 10-40% of CaCl based on the mass sum of the pectin) into the pulp, and adding the sugar into the pulp until the soluble solid content in the pulp is 40%2) And continuously concentrating to be viscous to obtain the third pretreated compound jam.
F, heating the third pretreated compound jam to 90 ℃, and stopping heating and degassing for 10 min; heating to 95 ℃, sealing and sterilizing for 15min to obtain the strawberry and cherry tomato composite jam.
Example 4
The mass ratio of the strawberry A to the cherry tomatoes is 4:1, and the strawberries are crushed and pulped to prepare strawberry pulp to obtain first treated strawberries; crushing and pulping cherry tomatoes to prepare cherry tomato pulp to obtain first-treated cherry tomatoes;
b, adding cellulase and pectinase into the cherry tomatoes subjected to the first treatment for enzyme treatment, wherein the adding amount of the cellulase is 30U of vitality unit per gram of cherry tomatoes, the adding amount of the pectinase is 40U of vitality unit per gram of cherry tomatoes, the temperature is 40 ℃, the pH value is 5, and the enzymolysis reaction is carried out for 3 hours; adding adsorbent beta-cyclodextrin which accounts for 0.5 percent of the mass of the strawberry and cherry tomatoes and mixing uniformly to obtain second treated cherry tomatoes;
respectively carrying out ultrasonic treatment on the first treated strawberry and the second treated cherry tomatoes, wherein the ultrasonic power of the first treated strawberry is 220W, the treatment time is 10min, the ultrasonic power of the second treated cherry tomato is 200W, the treatment time is 10min, and the first pretreated compound jam is obtained by mixing after treatment;
d, filtering the first pretreated compound jam through a 30-mesh screen to obtain a filtrate as a second pretreated compound jam;
e, adding 12% of sweetener xylitol in the mass of the strawberry cherry tomatoes compared with the mass of the strawberry cherry tomatoes, concentrating under the same conditions as in example 1, and adding 0.1% of ascorbic acid and 0.3% of flaxseed gum in the mass of the color fixative and the thickening agent respectively.
F same as example 1, step F.
Example 5
The mass ratio of the strawberry A to the cherry tomatoes is 5:1, and the strawberries are crushed and pulped to prepare strawberry pulp to obtain first treated strawberries; crushing and pulping cherry tomatoes to prepare cherry tomato pulp to obtain first-treated cherry tomatoes;
b, adding pectinase into the cherry tomatoes subjected to the first treatment for enzyme treatment, wherein the adding amount of the pectinase is 50U of vitality unit per gram of cherry tomatoes, the temperature is 45 ℃, the pH value is 5, and the enzymolysis reaction is carried out for 3 hours; adding adsorbent beta-cyclodextrin which accounts for 0.1 percent of the mass of the strawberry and cherry tomatoes and mixing uniformly to obtain second treated cherry tomatoes;
respectively carrying out ultrasonic treatment on the first treated strawberry and the second treated cherry tomato, wherein the ultrasonic power is 180W, the treatment time is 10min, and mixing after treatment to obtain first pretreated compound jam;
d, filtering the first pretreated compound jam through a 40-mesh screen to obtain a filtrate as a second pretreated compound jam;
e, adding 20% of sweetener xylitol to the second pre-treated compound jam compared with the mass of the strawberry and cherry tomatoes, concentrating under the same conditions as in example 1, and adding 0.2% of phytic acid, 0.1% of sodium erythorbate and 0.1% of pectin (simultaneously adding 10-40% of CaCl based on the mass of the pectin) to the color fixative and the thickener respectively2)。
F same as example 1, step F.
Example 6
The preparation method refers to the steps of example 1; the change was that 16% sweetener xylitol compared to strawberry plus cherry tomato mass sum was added at step E.
Comparative example 1
The preparation method refers to the steps of example 6; the change was no step B, no cellulase and/or pectinase treatment process, and no adsorbent added.
Comparative example 2
The preparation method refers to the steps of example 6; changing the steps into no step B and step C, no cellulase and/or pectinase treatment process and no adsorbent; there was no sonication.
Comparative example 3
The preparation method refers to the steps of example 6; changing the vacuum concentration into normal pressure stirring, boiling and concentrating, adding color fixative and thickening agent when the soluble solid content in the slurry is 38%, and continuing to concentrate until the slurry is viscous.
The sensory evaluation results of the inventive examples and comparative examples are shown in Table 2.
TABLE 2
| Examples/comparative examples | Texture structure | Color | Taste of the product | Spreadability | Composite score |
| Example 1 | 29 | 18 | 37 | 8 | 92 |
| Example 2 | 27 | 16 | 35 | 6 | 84 |
| Example 3 | 26 | 17 | 34 | 7 | 84 |
| Example 4 | 28 | 17 | 36 | 8 | 89 |
| Example 5 | 28 | 16 | 35 | 9 | 88 |
| Example 6 | 29 | 18 | 38 | 9 | 94 |
| Comparative example 1 | 25 | 17 | 32 | 7 | 81 |
| Comparative example 2 | 23 | 14 | 32 | 6 | 75 |
| Comparative example 3 | 27 | 13 | 31 | 7 | 78 |
From the table, the sensory evaluation total score of the compound jam product obtained by the invention is more than 84, which is higher than that of the compound jam product obtained by the comparative example. Compared with the example 1, the sweetener xylitol is added in the example 6, so that the sensory evaluation result is improved, and the addition of the xylitol is favorable for the sensory quality of the compound jam. The comparative example is that the compound jam is prepared by changing the process of the example 6, and the result shows that cellulase and/or pectinase is used for treating cherry tomato pulp, and the adsorbent is added, so that the quality index and the taste index of the jam are higher; the quality index and the color index of the jam are high in the ultrasonic treatment process, and the quality index and the color index of the jam are high in the examples 1, 4, 5 and 6, which shows that the ultrasonic treatment power is 180-220W, and the effect is better within the time range of 10-20 min; the cellulase and/or pectinase treatment, the addition of the adsorbent and the ultrasonic treatment are beneficial to the quality of jam products. The results also show that the color and luster and taste index scores are higher in the vacuum concentration compared with the boiling concentration process.
The results of the physical and chemical index tests of the embodiments of the present invention are shown in Table 3.
TABLE 3
| Physical and chemical indexes | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 |
| Soluble solid | 53 | 44 | 60 | 50 | 48 | 55 |
| Viscosity of the oil | 9.5 | 14.8 | 5 | 10.4 | 11.3 | 7.8 |
From the table, the soluble solid content of the compound jam obtained by the invention is less than or equal to 60%, and the compound jam is low-sugar jam without adding cane sugar in the preparation process; the viscosity is 5-15 cm/30s, and the composite jam is good in viscosity and gel state.
The low-sugar strawberry cherry tomato composite jam provided by the invention is free of cane sugar, rich in nutrition, good in color and luster, unique in taste, good in gel state and good in stability.
The foregoing is a more detailed description of the present invention that is presented in conjunction with specific embodiments, and the practice of the invention is not to be considered limited to those descriptions. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (10)
1. The compound jam is characterized by comprising the following raw materials of strawberry and cherry tomato, wherein the mass ratio of the strawberry to the cherry tomato is 1-5: 1; the cherry tomato juice also comprises 0.1-0.5% of adsorbent, 0.08-0.3% of color fixative and 0.08-0.3% of thickening agent compared with the mass sum of the strawberry and the cherry tomato; the cherry tomato juice also comprises cellulase and/or pectinase, wherein the cellulase is 30-200U of vitality unit per gram of cherry tomato, and the pectinase is 10-50U of vitality unit per gram of cherry tomato; the content of soluble solids of the compound jam is less than or equal to 60%, and the viscosity is 5-15 cm/30 s;
the preparation method of the compound jam comprises the following steps:
crushing and pulping strawberry to prepare strawberry pulp to obtain first treated strawberry; crushing and pulping cherry tomatoes to prepare cherry tomato pulp to obtain first-treated cherry tomatoes;
b, adding the cellulase and/or pectinase into the first treated cherry tomatoes according to a ratio for enzyme treatment, adding the adsorbent according to a ratio, and uniformly mixing to obtain second treated cherry tomatoes;
c, respectively treating the first treated strawberry and the second treated cherry tomatoes by ultrasonic waves with the power of 150-250W for 6-20 min, and mixing to obtain first pre-treated compound jam;
d, filtering the first pretreated compound jam through a 7-40-mesh screen to obtain a filtrate as a second pretreated compound jam;
e, vacuum concentrating the second pretreated compound jam at the temperature of 45-65 ℃ under the vacuum degree of 80-100 kPa until the content of soluble solids in the pulp is 35-40%, adding the color fixative and the thickening agent according to the proportion, and continuously concentrating until the viscosity is 5-15 cm/30s to obtain a third pretreated compound jam;
and F, degassing and sterilizing the third pretreated compound jam to obtain the compound jam.
2. The compound jam as claimed in claim 1, characterized in that the raw material of the compound jam further comprises xylitol as a sweetening agent, and the mass of the xylitol is 10-20% compared with the mass of the strawberry and the cherry tomatoes; the xylitol was added prior to the vacuum concentration in step E.
3. The compound jam according to claim 1, wherein the enzyme treatment temperature is 40-50 ℃, the pH value is 4-6, and the time is 1-3 h.
4. The composite jam according to claim 1, characterized in that the adsorbent is cyclodextrin.
5. The composite jam according to any one of claims 1 to 4, characterized in that the power of the ultrasonic treatment is 180-220W and the time is 10-15 min.
6. The composite jam according to any one of claims 1 to 4, characterized in that the thickener comprises one or both of pectin and flaxseed gum.
7. The composite jam according to any one of claims 1 to 4, characterized in that the color fixative comprises one of citric acid, ascorbic acid and phytic acid.
8. The composite jam according to claim 7, characterized in that the color fixative further comprises sodium erythorbate.
9. The composite jam according to claim 7, wherein the degassing is hot filling degassing, and the heating temperature is 80-90 ℃ for 10-20 min.
10. The compound jam according to claim 7, characterized in that the sterilization is carried out at ultrahigh temperature, the heating temperature is 135-150 ℃, and the time is 2-10 s.
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