CN109198534A - A kind of fermented type Mango Low-sugar jam and preparation method thereof - Google Patents
A kind of fermented type Mango Low-sugar jam and preparation method thereof Download PDFInfo
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- CN109198534A CN109198534A CN201811136152.9A CN201811136152A CN109198534A CN 109198534 A CN109198534 A CN 109198534A CN 201811136152 A CN201811136152 A CN 201811136152A CN 109198534 A CN109198534 A CN 109198534A
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- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 123
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 123
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 123
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 122
- 239000002562 thickening agent Substances 0.000 claims abstract description 43
- 239000001814 pectin Substances 0.000 claims abstract description 37
- 235000010987 pectin Nutrition 0.000 claims abstract description 37
- 229920001277 pectin Polymers 0.000 claims abstract description 37
- 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 claims abstract description 25
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 25
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 25
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 14
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 14
- 238000002525 ultrasonication Methods 0.000 claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 39
- 238000002156 mixing Methods 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000007787 solid Substances 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 10
- 239000008236 heating water Substances 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical class CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 239000003381 stabilizer Substances 0.000 claims description 10
- 244000199866 Lactobacillus casei Species 0.000 claims description 9
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 9
- 229940017800 lactobacillus casei Drugs 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 6
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
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- 238000009738 saturating Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
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- 238000013329 compounding Methods 0.000 abstract 1
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- 239000000203 mixture Substances 0.000 description 8
- 238000005303 weighing Methods 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N 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 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 239000012856 weighed raw material Substances 0.000 description 3
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- -1 carotene carotene Chemical class 0.000 description 2
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- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 235000015165 citric acid Nutrition 0.000 description 1
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- 229910001431 copper ion Inorganic materials 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
- A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to food processing technology field, a kind of fermented type Mango Low-sugar jam and preparation method thereof is specifically disclosed.Fermented type Mango Low-sugar jam of the present invention includes the raw material components of following parts by weight: 90-100 parts of mango, 7-10 parts of protein sugar and 0.6-1 parts of thickener；The thickener mainly carries out ultrasonication by sodium carboxymethylcellulose and apple pectin collocation and obtains.The above weighed mango is beaten, after fermentation by processing, is concentrated with remaining raw material Hybrid Heating, the Mango Low-sugar jam can be obtained.Fermented type Mango Low-sugar jam of the invention effectively improves the gel effect of mango jam using sodium carboxymethylcellulose and apple pectin compounding as thickener, and smear is good, and jam quality is high, and the jam sugar content being prepared is only 25-30%, low-sugar healthy.
Description
[technical field]
The present invention relates to food processing technology fields, and in particular to a kind of fermented type Mango Low-sugar jam and its preparation side
Method.
[background technique]
The fruit spreads in China are most of at present to be all made of traditional technique production, and in traditional handicraft, jam contains
Sugar amount is up in 60%-65%, so that jam mouthfeel is too sweet, monotonous taste；And high sugar food is unfavorable for people's
Health, jam made of traditional handicraft are not able to satisfy current consumer increasingly to food low-sugar low-fat low-heat i.e. " three-lows "
Requirement, therefore consumption figure declines jam increasingly in the market, in order to reach consumer demand, develops novel low
Candy sauce replaces high candy sauce to be the task of top priority in the market.
Characteristic fruit of the mango as Guangxi, has very high nutritive value, sugar rich in, protein, thick fine
Dimension, it is few in fruit that wherein carotene carotene content highest, which is 45-104 times of apple,；Secondly ascorbic content
It is very abundant, it is 3-10 times of apple.But since mango sugar content is high and good harvest season is the summer of high temperature, mango is not
Easily storage and transport, easily generation brown stain, and then infected by germ rotten, and to lose its economic value, cause to waste, it is unfavorable
In the development of mango industry.And low-sugar jam is made using mango as raw material, not only raw material effectively reduces waste, but also manufactured fruit
Sauce is full of nutrition, it is healthy, be not easy to go mouldy, store the advantage of waiting so long.
Currently, also there is the much research about Mango Low-sugar jam, but due to the solid content of Mango Low-sugar jam compared with
Less, pectin substance content is lower, it is difficult to gel state is formed, therefore, it is necessary to which thickener is added to promote jam gel, and it is low at present
The thickener added in candy sauce is usually one-component, such as peach gum, sodium carboxymethylcellulose, in order to obtain preferable gel
State, it usually needs add more pectin, this will smear to jam finished product and appearance etc. have an impact.
[summary of the invention]
Goal of the invention of the invention is: in view of the above problems, provide a kind of fermented type Mango Low-sugar jam and
Preparation method.Fermented type Mango Low-sugar jam of the invention is compounded using sodium carboxymethylcellulose and apple pectin as thickening
Agent effectively improves the gel effect of mango jam, and smear is good, and jam quality is high, and the jam sugar content being prepared is only
For 25-30%, low-sugar healthy.
To achieve the goals above, The technical solution adopted by the invention is as follows:
A kind of fermented type Mango Low-sugar jam, the raw material components including following parts by weight: 90-100 parts of mango, protein sugar 7-
10 parts and thickener 0.6-1 parts；
The thickener includes the raw material components of following parts by weight: 5-8 parts of sodium carboxymethylcellulose and apple pectin 2-5
Part, the thickener is prepared by following methods: the apple pectin and water 1:1 in mass ratio are mixed to uniformly
Afterwards, the citric acid that quality is the apple pectin quality 0.2-0.5% is added to be stirred until homogeneous, then using the super of 35-40KHz
Sonicated 5-10min adds the sodium carboxymethylcellulose and mixes to uniformly, then uses the ultrasonic wave of 22-25KHz
3-7min is handled at 80-85 DEG C, is finally dialysed, is lyophilized to get the thickener.
Further, the fermented type Mango Low-sugar jam includes the raw material components of following parts by weight: 98 parts of mango, albumen
8 parts and 0.7 part of thickener of sugar；
The thickener includes the raw material components of following parts by weight: 7 parts and 3 parts of apple pectin of sodium carboxymethylcellulose, institute
It states thickener to be prepared by following methods: after the apple pectin and water 1:1 in mass ratio are mixed to uniformly, be added
Quality is that the citric acid of the apple pectin quality 0.4% is stirred until homogeneous, and then uses the ultrasonication 8min of 38KHz,
It adds the sodium carboxymethylcellulose to mix to uniformly, then 5min is handled at 82 DEG C using the ultrasonic wave of 23KHz, most
It dialyses, be lyophilized to get the thickener afterwards.
Further, the preparation method of a kind of fermented type Mango Low-sugar jam, comprising the following steps:
(1) mango is handled: after mango is cut, the blanching 3-5min in 90-95 DEG C of water, then by the mango and color protection
Agent mixing juicing, repeats juicing 2-3 times, obtains mango pulp；
(2) mango pulp is fermented: activated lactic acid bacteria being added into above-mentioned mango pulp after mixing evenly, is put into 37-39 DEG C
Incubator under fermented and cultured 6-8h, place into activated Lactobacillus casei, be put under 37-39 DEG C of incubator and continue to ferment
5-7h is cultivated, fermentation mango pulp is obtained；
(3) mixing concentration: by above-mentioned fermentation mango pulp and weighed protein sugar mix to it is uniform must mix pulp,
By the mixing pulp, heating water bath is concentrated at 80-90 DEG C, reaches 25- in the soluble solid content of the mixing pulp
When 26%, weighed thickener is added and is stirred until homogeneous, continues the soluble solid of heating water bath to the mixing pulp
Content is 30-33% to get the fermented type Mango Low-sugar jam；
(4) tinning seals: after the good fermented type Mango Low-sugar jam cooling of above-mentioned concentration, being fitted into jam-jar, at this time
Bottle cap is covered, then it is 80 DEG C that jam-jar is put into the jam being dipped in jam-jar in 80 DEG C of thermostatted water, then tightens bottle cap,
Finally cool down；Because when jam after cooling has just been packed into jam-jar, there are a large amount of air in jam-jar, therefore, this
Shi Buke tightens bottle cap, and with the immersion of warm water, and the gas in jam-jar is slowly discharged, when in jam-jar jam temperature with
When water temperature is consistent, the gas in tank is discharged substantially, just tightens bottle cap at this time, and such processing mode effectively improves jam
Store quality.
Further, in step (1), the color stabilizer by mass percentage, including following raw material components: vitamin
C0.005-0.008%, sodium pyrosulfite 0.002-0.004% and citric acid 0.001-0.003%, can be had using the color stabilizer
Effect keeps the color of mango, and color scoring improves 2-5 than carrying out color protection only with sodium pyrosulfite, vitamin C or citric acid
Point.
Further, in step (2), the lactic acid bacteria additive amount is the 2-5% of the mango pulp, the Lactobacillus casei
Additive amount be the mango pulp 1-2%.
Further, in step (3), the sugar content of the fermented type Mango Low-sugar jam is 25-30%.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
(1) jam of the invention has the function of promoting digestion, gut purge stomach using mango as raw material, substitutes tradition with protein sugar
Sucrose as unique sweetener, sugariness is much higher than sucrose, but heat only has the 0.5% of sucrose, arranges in pairs or groups with mango, so that fruit
Sauce has preferable sugariness and low sugar content, sugar content 25-30%；Compared to existing single thickener, the present invention is adopted
Sodium carboxymethylcellulose and apple pectin is used to compound as thickener, compared to sodium carboxymethylcellulose or the gel of apple pectin
Intensity has increased separately 12.3% and 16.7%, can effectively facilitate the gel effect of mango jam, meanwhile, the two collocation, also
The lasting degree of fragrance of the mango jam of synergy is imitated, odor prolongation scoring is than only adding sodium carboxymethylcellulose or apple pectin
The high 2.5-4 of mango jam point (total score 25 is divided), further, first in the presence of citric acid using stronger ultrasonic wave to apple
Pectin is handled, and the adsorptivity of apple pectin is enhanced, and by testing, the apple pectin after ultrasonication is to copper ion
Adsorbance improves 14.7-16.2mg/g, is conducive to promote to be promoted subsequent apple pectin and sodium carboxymethylcellulose combines, to mention
The stability of thickener has been risen, and then has improved the stability of mango jam, has been learnt by experiment, mango jam warp of the invention
The unlimited of 7d, room temperature are crossed, does not occur lamination, and is used fine without the apple pectin and carboxymethyl of ultrasonication
There are different journeys by the unlimited of 5d, room temperature in the mango jam that thickener made of the plain sodium collocation of dimension is prepared
The lamination of degree, further, after apple pectin and sodium carboxymethylcellulose mixing, again using at ultrasonic wave
Reason, changes the combined structure of apple pectin and sodium carboxymethylcellulose, so that the antioxidant activity of thickener has significantly
It is promoted, the thickener of 2mg/mL has reached 97.8% or more to the clearance rate of DPPH free radical, to effectively improve jam
Store quality.
(2) mango pulp of the invention first uses lactobacillus-fermented culture 6-8h in fermentation, at this point, cheese cream bar is added
Bacterium mixed fermentation, the two combine, and respective breeding of having mutually promoted, reproduction speed is speeded, and fermentation time longest is only 15h, than
Only with the fermentation time reduction of lactic acid bacteria or Lactobacillus casei fermentation at least 5h, meanwhile, the fermentation mango pulp fermented
Aesthetic quality scores than the aesthetic quality's scoring difference for the fermentation mango pulp fermented only with lactic acid bacteria or Lactobacillus casei
It is at least 7 points and 11 points (total score 100 is divided) high.
[specific embodiment]
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
1. prepared by thickener: by weight, weighing 5 parts and 2 parts of apple pectin of sodium carboxymethylcellulose, weighed described
After good apple pectin and water 1:1 in mass ratio mixes to uniformly, it is the apple pectin quality 0.2% that quality, which is added,
Citric acid is stirred until homogeneous, and then uses the ultrasonication 5min of 35KHz, and it is mixed to add weighed sodium carboxymethylcellulose
Conjunction is stirred until homogeneous, then 3min is handled at 80 DEG C using the ultrasonic wave of 22KHz, is finally dialysed, is lyophilized to get the thickening
Agent, it is spare.
2. fermented type Mango Low-sugar jam raw material weighs: by weight, weighing 90 parts of mango, 7 parts of protein sugar and thickening
0.6 part of agent.
3. preparation: above-mentioned weighed raw material is applied to the preparation of the fermented type Mango Low-sugar jam according to the following steps
In:
(1) mango is handled: after mango is cut, the blanching 3min in 90 DEG C of water, then the mango and color stabilizer are mixed
Juicing is closed, juicing 2 times is repeated, obtains mango pulp；The color stabilizer by mass percentage, including following raw material components: vitamin C
0.005%, sodium pyrosulfite 0.002% and citric acid 0.001%；
(2) mango pulp is fermented: the cream that activated, quality is the mango pulp quality 2% being added into above-mentioned mango pulp
Sour bacterium after mixing evenly, is put into fermented and cultured 6h under 37 DEG C of incubator, and placing into activated, quality is the mango pulp matter
The Lactobacillus casei of amount 1% is put into continuation fermented and cultured 5h under 37 DEG C of incubator, obtains fermentation mango pulp；
(3) mixing concentration: by above-mentioned fermentation mango pulp and weighed protein sugar mix to it is uniform must mix pulp,
By the mixing pulp, heating water bath is concentrated at 80 DEG C, reaches 25% in the soluble solid content of the mixing pulp
When, weighed thickener is added and is stirred until homogeneous, continues the soluble solid content of heating water bath to the mixing pulp
The fermented type Mango Low-sugar jam for being 25% to get sugar content for 30%；
(4) tinning seals: after the good fermented type Mango Low-sugar jam cooling of above-mentioned concentration, being fitted into jam-jar, at this time
Bottle cap is covered, then it is 80 DEG C that jam-jar is put into the jam being dipped in jam-jar in 80 DEG C of thermostatted water, then tightens bottle cap,
Finally cool down.
Embodiment 2
1. prepared by thickener: by weight, 7 parts and 3 parts of apple pectin of sodium carboxymethylcellulose are weighed, it will be weighed
After apple pectin and water 1:1 in mass ratio are mixed to uniformly, the lemon that quality is the apple pectin quality 0.4% is added
Acid is stirred until homogeneous, and then uses the ultrasonication 8min of 38KHz, is added weighed sodium carboxymethylcellulose mixing and is stirred
It mixes to uniform, then 5min is handled at 82 DEG C using the ultrasonic wave of 23KHz, finally dialyse, be lyophilized to get the thickener, it is standby
With.
2. fermented type Mango Low-sugar jam raw material weighs: by weight, weighing 98 parts of mango, 8 parts of protein sugar and thickening
0.7 part of agent.
3. preparation: above-mentioned weighed raw material is applied to the preparation of the fermented type Mango Low-sugar jam according to the following steps
In:
(1) mango is handled: after mango is cut, the blanching 4min in 92 DEG C of water, then the mango and color stabilizer are mixed
Juicing is closed, juicing 3 times is repeated, obtains mango pulp；The color stabilizer by mass percentage, including following raw material components: vitamin C
0.006%, sodium pyrosulfite 0.003% and citric acid 0.002%；
(2) mango pulp is fermented: the cream that activated, quality is the mango pulp quality 4% being added into above-mentioned mango pulp
Sour bacterium after mixing evenly, is put into fermented and cultured 7h under 38 DEG C of incubator, and placing into activated, quality is the mango pulp matter
The Lactobacillus casei of amount 1.5% is put into continuation fermented and cultured 6h under 38 DEG C of incubator, obtains fermentation mango pulp；
(3) mixing concentration: by above-mentioned fermentation mango pulp and weighed protein sugar mix to it is uniform must mix pulp,
By the mixing pulp, heating water bath is concentrated at 85 DEG C, reaches 25% in the soluble solid content of the mixing pulp
When, weighed thickener is added and is stirred until homogeneous, continues the soluble solid content of heating water bath to the mixing pulp
The fermented type Mango Low-sugar jam for being 27% to get sugar content for 31%；
(4) tinning seals: after the good fermented type Mango Low-sugar jam cooling of above-mentioned concentration, being fitted into jam-jar, at this time
Bottle cap is covered, then it is 80 DEG C that jam-jar is put into the jam being dipped in jam-jar in 80 DEG C of thermostatted water, then tightens bottle cap,
Finally cool down.
Embodiment 3
1. prepared by thickener: by weight, weighing 8 parts and 5 parts of apple pectin of sodium carboxymethylcellulose, weighed described
After good apple pectin and water 1:1 in mass ratio mixes to uniformly, it is the apple pectin quality 0.5% that quality, which is added,
Citric acid is stirred until homogeneous, and is then used the ultrasonication 10min of 40KHz, is added weighed sodium carboxymethylcellulose
It mixes to uniformly, then 7min is handled at 85 DEG C using the ultrasonic wave of 25KHz, finally dialyse, be lyophilized to get the thickening
Agent, it is spare.
2. fermented type Mango Low-sugar jam raw material weighs: by weight, weighing 100 parts of mango, 10 parts of protein sugar and increase
Thick dose 1 part.
3. preparation: above-mentioned weighed raw material is applied to the preparation of the fermented type Mango Low-sugar jam according to the following steps
In:
(1) mango is handled: after mango is cut, the blanching 5min in 95 DEG C of water, then the mango and color stabilizer are mixed
Juicing is closed, juicing 3 times is repeated, obtains mango pulp；The color stabilizer by mass percentage, including following raw material components: vitamin C
0.008%, sodium pyrosulfite 0.004% and citric acid 0.003%；
(2) mango pulp is fermented: the cream that activated, quality is the mango pulp quality 5% being added into above-mentioned mango pulp
Sour bacterium after mixing evenly, is put into fermented and cultured 8h under 39 DEG C of incubator, and placing into activated, quality is the mango pulp matter
The Lactobacillus casei of amount 2% is put into continuation fermented and cultured 7h under 39 DEG C of incubator, obtains fermentation mango pulp；
(3) mixing concentration: by above-mentioned fermentation mango pulp and weighed protein sugar mix to it is uniform must mix pulp,
By the mixing pulp, heating water bath is concentrated at 90 DEG C, reaches 26% in the soluble solid content of the mixing pulp
When, weighed thickener is added and is stirred until homogeneous, continues the soluble solid content of heating water bath to the mixing pulp
The fermented type Mango Low-sugar jam for being 30% to get sugar content for 33%；
(4) tinning seals: after the good fermented type Mango Low-sugar jam cooling of above-mentioned concentration, being fitted into jam-jar, at this time
Bottle cap is covered, then it is 80 DEG C that jam-jar is put into the jam being dipped in jam-jar in 80 DEG C of thermostatted water, then tightens bottle cap,
Finally cool down.
Compliance test result:
Experimental group: the fermented type Mango Low-sugar jam that the embodiment of the present invention 1 is prepared；
Control group 1: with the essentially identical fermented type Mango Low-sugar jam of the embodiment of the present invention 1, the difference is that: made
Thickener is only apple pectin；
Control group 2: with the essentially identical fermented type Mango Low-sugar jam of the embodiment of the present invention 1, the difference is that: made
Thickener is only sodium carboxymethylcellulose；
It in the case where remaining is consistent, tests and assesses, tests and assesses to the gel effect of three groups of jam, smear and viscosity
Standard and evaluating result are shown in Table 1-1 and table 1-2 respectively:
Table 1-1 jam evaluation standard
Table 1-2 jam evaluating result
By table 1-1 and table 1-2 it is found that in the case where reaching same gel effect, thickener that experimental group uses
Amount is considerably less than the dosage of the thickener of control group 1-2, and solid content needed for formation gel is also significantly lower than control group
1-2, meanwhile, the modest viscosity of experimental group jam, so that the smear that jam has had, illustrates that thickener of the invention has
Gel effect, can effectively promote the quality of jam.
It was proved that the fermented type Mango Low-sugar jam that experimental group 2 and 3 is prepared has the hair with embodiment 1
The same quality of ferment type Mango Low-sugar jam, i will not repeat them here.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (6)
1. a kind of fermented type Mango Low-sugar jam, which is characterized in that the fermented type Mango Low-sugar jam includes following parts by weight
Raw material components: 90-100 parts of mango, 7-10 parts of protein sugar and 0.6-1 parts of thickener；
The thickener includes the raw material components of following parts by weight: 5-8 parts and apple pectin 2-5 parts of sodium carboxymethylcellulose, institute
It states thickener to be prepared by following methods: after the apple pectin and water 1:1 in mass ratio are mixed to uniformly, be added
Quality is that the citric acid of the apple pectin quality 0.2-0.5% is stirred until homogeneous, at the ultrasonic wave for then using 35-40KHz
5-10min is managed, the sodium carboxymethylcellulose is added and mixes to uniformly, then uses the ultrasonic wave of 22-25KHz in 80-
3-7min is handled at 85 DEG C, is finally dialysed, is lyophilized to get the thickener.
2. a kind of fermented type Mango Low-sugar jam according to claim 1, which is characterized in that the fermented type Mango Low-sugar fruit
Sauce bag includes the raw material components of following parts by weight: 98 parts of mango, 8 parts of protein sugar and 0.7 part of thickener；
The thickener includes the raw material components of following parts by weight: 7 parts and 3 parts of apple pectin of sodium carboxymethylcellulose, the increasing
Thick dose is prepared by following methods: after the apple pectin and water 1:1 in mass ratio are mixed to uniformly, quality is added
Citric acid for the apple pectin quality 0.4% is stirred until homogeneous, then using the ultrasonication 8min of 38KHz, then plus
Enter the sodium carboxymethylcellulose to mix to uniformly, then 5min is handled at 82 DEG C using the ultrasonic wave of 23KHz, it is last saturating
Analysis is lyophilized to get the thickener.
3. a kind of preparation method of fermented type Mango Low-sugar jam according to claim 1 or claim 2, which is characterized in that including with
Lower step:
(1) mango is handled: after mango is cut, the blanching 3-5min in 90-95 DEG C of water, then the mango and color stabilizer are mixed
Juicing is closed, juicing 2-3 times is repeated, obtains mango pulp；
(2) mango pulp is fermented: activated lactic acid bacteria being added into above-mentioned mango pulp after mixing evenly, is put into 37-39 DEG C of training
Fermented and cultured 6-8h under case is supported, activated Lactobacillus casei is placed into, is put under 37-39 DEG C of incubator and continues fermented and cultured
5-7h obtains fermentation mango pulp；
(3) mixing concentration: by above-mentioned fermentation mango pulp and weighed protein sugar mix to it is uniform must mix pulp, by institute
It states mixing pulp heating water bath at 80-90 DEG C to be concentrated, reaches 25-26% in the soluble solid content of the mixing pulp
When, weighed thickener is added and is stirred until homogeneous, continues the soluble solid content of heating water bath to the mixing pulp
It is 30-33% to get the fermented type Mango Low-sugar jam；
(4) tinning seals: after the good fermented type Mango Low-sugar jam cooling of above-mentioned concentration, being fitted into jam-jar, covers at this time
Bottle cap, then it is 80 DEG C that jam-jar is put into the jam being dipped in jam-jar in 80 DEG C of thermostatted water, then tightens bottle cap, finally
It is cooling.
4. a kind of preparation method of fermented type Mango Low-sugar jam according to claim 3, which is characterized in that in step (1),
The color stabilizer by mass percentage, including following raw material components: vitamin C 0.005-0.008%, sodium pyrosulfite
0.002-0.004% and citric acid 0.001-0.003%.
5. a kind of preparation method of fermented type Mango Low-sugar jam according to claim 3, which is characterized in that in step (2),
The lactic acid bacteria additive amount is the 2-5% of the mango pulp, and the additive amount of the Lactobacillus casei is the 1- of the mango pulp
2%.
6. a kind of preparation method of fermented type Mango Low-sugar jam according to claim 3, which is characterized in that in step (3),
The sugar content of the fermented type Mango Low-sugar jam is 25-30%.
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| CN112841585A (en) * | 2020-12-28 | 2021-05-28 | 湖南省森林植物园 | Composition for preparing blueberry jam, blueberry jam and preparation method of blueberry jam |
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