CN110101052A - A kind of preparation method for the berry fruit and vegetable jam that frozen confectionery is added - Google Patents
A kind of preparation method for the berry fruit and vegetable jam that frozen confectionery is added Download PDFInfo
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- CN110101052A CN110101052A CN201910429346.6A CN201910429346A CN110101052A CN 110101052 A CN110101052 A CN 110101052A CN 201910429346 A CN201910429346 A CN 201910429346A CN 110101052 A CN110101052 A CN 110101052A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a kind of preparation methods of berry fruit and vegetable jam that frozen confectionery is added, it is the following steps are included: pericarp pretreatment of raw material, according to different pericarp Raw material processing characteristics, it is cleaned, color protection, then further or peeling or de- seed press the cooking soluble solids such as formula mixing berry, wax gourd Rong's material to 65Brix, deploy the links such as mixture progress tinning, sterilization, cooling and be processed into fruit and vegetable jam；The present invention provides a kind of probiotics, and intermediate material is lyophilized, and can make an addition in the snack food such as frozen confectionery.Compound fruit and vegetable sauce of the invention meets healthy food development trend.
Description
Technical field
The present invention relates to dry processing technique fields, and in particular to a kind of berry fruit and vegetable jam producer that frozen confectionery is added
Method.
Background technique
Studies have shown that probiotics promotes intestinal flora, change enteron aisle related to intestinal health digests pressure.Research have shown that its
Many fields, such as allergic manifestation, infectious diarrhea, the preventative clinical effect of diseases associated with inflammation etc., and to certain physiological functions,
Such as the digestion of lactose, the transport of intestines and immune effect, especially probiotics promote the suitable function of intestinal flora, adjust enterobacteriaceae
Group's balance.The survival rate of probiotics is not high at present, and the damage of thallus causes to inactivate in hot environment, is used for frozen food, enriches
Nutrition improves quality.Currently, jam is using fruit as raw material, cleaned, blanching, color protection, mashing, allotment, concentration, tinning, sterilization,
The links such as cooling are processed into jam.The standard that national standard only has jam soluble solid to be not less than 25%；CN1035423A is more
Low-sugar jam is tieed up, berry fermentation report as raw material but is only had no using vegetable starch；CN101919507B low-sugar banana pineapple is compound
Jam, but have no fermentation technique；CN107836494A passion fruit fermentation jam, discloses and ice rind cake is added at sauce through bacillus fermentation
Filling has no to fruit and vegetable jam relevant report；Number of patent application is 201210307555 " a kind of production methods of Randia cochinchinensis sauce ", is not had
The relevant report for thering is fruits and vegetables composite jam to make；A kind of probiotics blueberry raspberry compound nectar of CN107568672A disclose by sugar,
Berry and addition probiotics are mixed with jam, but without the prebiotic bacterium source for making full use of berry material.CN107981293A mono-
Kind probiotics fermention banana jam discloses freeze-dried powder fermentation banana crown rots, and addition syrup is drying to obtain banana jam, but does not have
The relevant report of greengrocery composite jam production is added.A kind of probiotic ice cream of CN 107173516A and preparation method thereof, with non-
Probiotics fermention is base-material, prepares frozen confectionery, but does not refer to that jam mixes.Cryopreservation is that the survival of probiotics is created in a word
Condition, is suitable for probiotics preservation, and compound fruit and vegetable sauce of the present invention meets healthy food development trend containing probiotics.
Summary of the invention
The purpose of the present invention is to provide the production methods of berry fruit and vegetable jam.
The technical solution used in the present invention is: step includes: that fruits and vegetables are cleaned, color protection is removed the peel or without peeling, fruits and vegetables
Material further deploys mixing；It ferments, is pre-chilled including part berry, freeze-drying obtains the preparation of freeze-dried powder.
A kind of preparation method of fruit and vegetable jam comprising following steps: fruit and vegetable materials pretreatment is processed special according to different material
Property, cleaned, color protection, further or peeling or de- seed, then concentration, tinning, sterilization, cooling, pack link be processed into fruit
Vegetable sauce；
1) fruits and vegetables pre-process: fruits and vegetables ultrasonic cleaning, the fermentation of part berry, and to improve the permeability of pericarp, fermentation berry adds
Add freeze-drying base-material, carries out vacuum freeze drying processing, obtain freeze-dried powder.
Wax gourd pre-treatment: peeling stripping and slicing heated-air drying, be beaten wax gourd Rong is spare；The mashing of part berry；
2) allotment cooks: by formula mixing pre-treatment wax gourd Rong, berry syrup, further adding maltose material, milk powder, chrysanthemum
Powder, dried orange peel, honey, monoglyceride cook soluble solid to 60 ° of Brix or more, are mixed into part berry pretreatment freeze-dried powder；
3) tinning: sauce shape mixture obtained in the previous step sterilize canned, obtains fruit and vegetable jam；At further packaging
Reason.
Preferably, fruit and vegetable jam preparation step 1) in the condition of pericarp pretreatment of raw material be: it is special according to different pericarp Raw material processings
Property, cleaned, color protection, or peeling or de- seed, wax gourd peeling, stripping and slicing thickness control is in 0.5~0.7cm green tea produced in Anhui Province in 55~75 DEG C of heat
Air-drying dry 5~7h makes the moisture content of green tea produced in Anhui Province reduce 45~60%；Vegetables and fruits are placed in ultrasonic bubble cleaning machine and clean, ultrasound
Frequency is 40~80kHz, and the time is 10~20min.Berry part crushing and beating is berry syrup.
Preferably, fruit and vegetable jam preparation step 1) berry combined fermentation specific operating item are as follows: berry is put into container by, is added
Maceration extract is prepared to berry surface is not crossed, adjusting PH is 5 or more, in 37 DEG C of standing for fermentation 15h~for 24 hours, is heated after fermentation
To 65 DEG C~70 DEG C, 30min is kept the temperature, until killing saccharomycete.Add activation Lactobacillus casei carried out at 37 DEG C fermentation 15h~
24h。
Preferably, fruit, vegetable juice preparation step 1) Mixed Microbes are made of saccharomycete and Lactobacillus casei, the tool of fermentation
Concrete conditions in the establishment of a specific crime are as follows: successively access Mixed Microbes, saccharomycete is 400~1600mg/L using inoculum concentration；Adding additive amount is maceration extract
2.0%W/W activate Lactobacillus casei.
Preferably, fruit, vegetable juice preparation step 1) after berry first freezes pre-treatment, the specific behaviour of further vacuum freeze drying
Part are as follows: freeze, temperature is -40~-70 DEG C, and the time is 0.5~1.5h.Vacuum freeze drying is carried out again, the time is 26~30h,
It obtains fruit block containing probiotics and crushes to obtain fruit powder, spare, above-mentioned fruit powder product moisture activity is less than 0.45.
Preferably, fruit, vegetable juice preparation step 2) berry pretreated material further deploys: colloid mill pretreatment slurry, by matching
Side's mixing pre-treatment wax gourd Rong, berry syrup, further addition maltose material, milk powder, inulin, dried orange peel, honey, monoglyceride boil
Soluble solid processed to 60 ° of Brix or more, sauce body cooling temperature is mixed into berry freeze-dried powder lower than 45 DEG C.
Preferably, fruit, vegetable juice preparation step 2) described in fruit and vegetable jam include following mass parts raw material: berry syrup 700~
800 parts, 100~200 parts of wax gourd Rong, 60~100 parts of malt syrup, 6~8 parts of milk powder, 6~8 parts of inulin, 6~8 parts of dried orange peel, bee
6~8 parts, 6~8 parts of monoglyceride, 15~40 parts of berry freeze-dried powder of honey.
Preferably, fruit, vegetable juice preparation step 3) described in fruit and vegetable jam sterilize canned condition and be: by sauce obtained in the previous step
It carries out disinfection in 80-100 DEG C of sterilizing machine, i.e. obtain fruit and vegetable jam product is subsequently cooled to 18-25 DEG C to filling formation.
Preferably, fruit, vegetable juice preparation step 2) described in processing aid be: be added that inulin, trehalose are edible to be added in maceration extract
Add agent.
Beneficial effects of the present invention:
1) using wax gourd raw material long fibre, retentiveness etc., the working process time of sauce is shortened in the addition of wax gourd Rong.Pass through the winter
Melon heated-air drying pre-treatment, beneficial to the problem of escaping of nutrient and flavour in sauce concentration process material, effectively reducing the long period is boiled
The nutrition of sauce process, the loss of energy consumption；It avoids largely using additive, enriches fruit and vegetable jam nutrition, reduce goods cost.Berry simultaneously
Material contains pectin abundant, and pectin is also dietary fiber, adds milk powder calcic further with pectin phase separation, can form bridge knot
The gel structure of structure improves the quality of fruit and vegetable jam.
2) survival for strengthening probiotics, by the way that fruit and vegetable jam abundant nutrition is added.Vacuum freeze drying can protect to the maximum extent
Thermal sensitivity functional component in storage material, for the damage for protecting or preventing thallus in freeze-drying environment, composite ferment and protection
The collaboration of agent, can improve the survival of freeze-drying probiotics to a certain extent, and freeze-dried powder contains viable count about 106~107CFU/g；By adding
It is added to the application of the frozen food such as frozen confection such as ice cream, milk shake, sherbet, further solves existing skill in this field
The problem of probiotics survives in art.
3) berry of vacuum freeze drying contains the small molecular sugars such as a large amount of dextrose fructose, and small molecular sugar is at dry initial stage
A large amount of excipient need to be added for dissolving sugar and can not distil in fusing, moisture.And this programme by fermented pretreatment to help
Moisture content escapes in material, reduces a large amount of additives and energy consumption to the greatest extent.The technical program, which provides, makes an addition to frozen confection etc. not
A kind of Freeze-dry Powder of Probioctics health base-material food in not busy food.
4) honey of fruit and vegetable jam addition contains oligosaccharide and the prebiotic synergistic activity of Inulin polysaccharide；Another frozen confection is mainly cream
Product contains protein, grease composition, and the monoglyceride emulsifier of addition reduces the mobility that viscosity is convenient for material；This technology in a word
The frozen confectionery of the fruit and vegetable jam addition of scheme is more in line with healthy food development trend.
Specific embodiment
A kind of berry fruit and vegetable jam preparation method, the technical scheme comprises the following steps:
A kind of preparation method of fruit and vegetable jam comprising following steps: pericarp pretreatment of raw material is processed special according to different material
Property, cleaned, color protection, further or peeling or de- seed, then concentration, tinning, sterilization, cool down link be processed into fruit and vegetable jam；
1) fruits and vegetables pre-process: fruits and vegetables ultrasonic cleaning, ferment part berry, to improve the permeability of pericarp, then fermentation slurry
Dry base-material is lyophilized in fruit addition, carries out vacuum freeze drying processing, obtains freeze-dried powder；
Wax gourd pre-treatment: peeling stripping and slicing heated-air drying, be beaten wax gourd Rong is spare；The mashing of part berry；
2) allotment cooks: by formula mixing pre-treatment wax gourd Rong, berry syrup, further adding maltose material, milk powder, chrysanthemum
Powder, dried orange peel, honey, monoglyceride cook soluble solid to 60 ° of Brix or more, are mixed into berry pretreatment freeze-dried powder；
3) tinning: sauce shape mixture obtained in the previous step sterilize canned, obtains fruit and vegetable jam；At further packaging
Reason.
Preferably, fruit and vegetable jam preparation step 1) the pretreated condition of fruit and vegetable materials is: according to different fruit and vegetable materials processing characteristics,
It is cleaned, color protection, or peeling or de- seed, wax gourd peeling, stripping and slicing thickness control is in 0.5~0.7cm green tea produced in Anhui Province in 55~75 DEG C of hot winds
Dry 5~7h makes the moisture content of green tea produced in Anhui Province reduce 45~60%；Vegetables and fruits are placed in ultrasonic bubble cleaning machine and clean, supersonic frequency
Rate is 40~80kHz, and the time is 10~20min.
Preferably, fruit and vegetable jam preparation step 1) berry combined fermentation specific operating item are as follows: berry is put into container by, is added
Maceration extract is prepared to berry surface is not crossed, adjusting PH is 5 or more, in 37 DEG C of standing for fermentation 15h~for 24 hours, is heated after fermentation
To 65 DEG C~70 DEG C, 30min is kept the temperature, until killing saccharomycete.Add activation Lactobacillus casei carried out at 37 DEG C fermentation 15h~
24h。
Preferably, fruit and vegetable jam preparation step 1) Mixed Microbes are made of saccharomycete and Lactobacillus casei, the tool of fermentation
Concrete conditions in the establishment of a specific crime are as follows: successively accessing saccharomycete using inoculum concentration is 400~1600mg/L；Add 2.0% that additive amount is maceration extract
W/W activates Lactobacillus casei.
Preferably, fruit and vegetable jam preparation step 1) after berry first freezes pre-treatment, the specific behaviour of further vacuum freeze drying
Part are as follows: freeze, temperature is -40~-70 DEG C, and the time is 0.5~1.5h.Vacuum freeze drying is carried out again, and 26~30h of time is obtained
Fruit powder is crushed to obtain to fruit block containing probiotics, spare, above-mentioned fruit powder product moisture activity is less than 0.45.
Preferably, fruit and vegetable jam preparation step 2) then pretreated material further deploys mixing condition to berry: colloid mill is pre-
Slurry is handled, by formula mixing pre-treatment wax gourd Rong, berry syrup, further adds maltose material, milk powder, inulin, dried orange peel, bee
Honey, monoglyceride cook soluble solid to 60 ° of Brix or more, and sauce body cooling temperature is mixed into berry freeze-dried powder lower than 45 DEG C.
Preferably, fruit and vegetable jam preparation step 2) described in fruit and vegetable jam include following mass parts raw material: berry syrup 700~
800 parts, 100~200 parts of wax gourd Rong, 60~100 parts of malt syrup, 6~8 parts of milk powder, 6~8 parts of inulin, 6~8 parts of dried orange peel, bee
6~8 parts, 6~8 parts of monoglyceride, 10~30 parts of berry freeze-dried powder of honey.
Preferably, fruit and vegetable jam preparation step 3) described in fruit and vegetable jam sterilize canned condition and be: by obtained in the previous step by sauce
Expect to carry out disinfection in 80-100 DEG C of sterilizing machine, i.e. obtain fruit and vegetable jam finished product is subsequently cooled to 18-25 DEG C to filling formation.
Preferably, fruit and vegetable jam preparation step 2) described in auxiliary agent be: maceration extract be added inulin, trehalose food addition
Agent.
The present invention is further illustrated combined with specific embodiments below, and however, it is not limited to this.
Embodiment 1
1) it chooses and is placed in ultrasonic bubble cleaning machine and cleans without insect pest grape, supersonic frequency 40kHz, the processing time is
10min；Wax gourd peeling, stripping and slicing thickness control subtract the moisture content of green tea produced in Anhui Province in 55 DEG C of heated-air drying 7h in 0.7cm green tea produced in Anhui Province
Few 60%, be beaten wax gourd Rong slurry is spare；
2) compound probiotic is added into fruit and prepares maceration extract to complete leaching for the grape berry after the ultrasonic pre-treatment of part
Not yet, ferment at 37 DEG C of temperature, fermentation time 15h, prepare maceration extract contain the activated good saccharomycete of 500 (mg/L),
It is fermented more than for 24 hours at 37 DEG C, is heated to 65 DEG C, keep the temperature 30min.Inoculum concentration 160 (mg/L) activates cheese cream bar, and
(w/w) inulin of maceration extract 1.6% is added and carries out fermentation 15h or more at 37 DEG C；Grape fruit is freezed after fermentation, temperature be-
60 DEG C, time 90min；Carry out vacuum freeze drying again, merging mono- 250BSLG-10 angle-style vacuum freeze of MJ into
Row vacuum freeze drying, freeze-drying time be 35h to product less than 0.45 moisture activity, prebiotic bacterium number is up to 7.5 × 106CFU/g is obtained
It is spare containing Freeze-dry Powder of Probioctics；
3) by formula mixing 700 parts of 200 parts of wax gourd Rong material, 80 parts of malt syrups of grape slurry: 6 parts of cookings of monoglyceride extremely may be used
Dissolubility solid content to 65 ° of Brix, further add milk powder, inulin, dried orange peel, each 6 parts of honey, sauce body temperature is lower than 45 DEG C into one
Step is added 20 parts of grape freeze-dried powder；
4) sterilizing machine by sauce obtained in the previous step at 90 DEG C carries out disinfection, and it is right that filling formation obtains fruit and vegetable jam product
After be cooled to 25 DEG C, obtain grape fruits and vegetables jam product.
Embodiment 2
1) the noncommodity fruit mulberry fruit without insect pest without corruption is chosen, ultrasonic bubble cleaning machine cleans processing, and supersonic frequency is
30kHz, processing time are 8min；Wax gourd has skin peeling, and stripping and slicing thickness control makes green tea produced in Anhui Province in 55 DEG C of heated-air drying 7h in 2cm green tea produced in Anhui Province
Moisture content reduce 60%, be beaten wax gourd Rong is spare；
2) sorosis drained after the ultrasonic pre-treatment of part immerses access 500 (mg/L) activated yeasts preparation maceration extract, in temperature
It ferments at 37 DEG C of degree, fermentation time 15h is heated to 70 DEG C after fermentation, keeps the temperature 30min；Cooling maceration extract connects again
Enter to activate Lactobacillus casei concentration 2.0%W/W and 1.6% (w/w) trehalose lyophilization aid, for 24 hours, must ferment combined fermentation mulberry
Fruit carries out freeze-drying pre-treatment, and temperature is -45 DEG C, time 50min；Vacuum freeze drying is carried out again, is put into mono- 250BSLG- of MJ
10 angle-style vacuum freezes carry out vacuum freeze drying, and freeze-drying to product is further crushed less than 0.45 moisture activity
Probiotics fruit powder must be contained, prebiotic bacterium number is up to 7.3 × 106CFU/g is spare；
3) by formula mixing 780 parts of 200 parts of wax gourd Rong material, 90 parts of malt syrups of sorosis slag: 6 parts of cookings of monoglyceride extremely may be used
Dissolubility solid content is to 60 ° of Brix, and further 8 parts of milk powder of addition, 8 parts of inulin, 6 parts of dried orange peel, each 6 parts of honey, sauce body temperature is lower than
45 DEG C are further added 30 parts of mulberry fruit freeze-dried powder；
4) sterilizing machine by sauce obtained in the previous step at 90 DEG C carries out disinfection, and it is right that filling formation obtains fruit and vegetable jam product
After be cooled to 25 DEG C, obtain sorosis fruits and vegetables jam product.
Embodiment 3
1) it chooses without insect pest without damaged passion fruit, 0.14% aqueous slkali sodium hydroxide leaching 30min pH is first added and is greater than 12,
It is eventually adding 1.5% lemon acidleach 40min, flowing water rinsing；Passion fruit orients the mechanical half-and-half cutting of transverse diameter, and pulp is centrifuged deseeding,
Supercentrifuge 3000r/min, 15min remove most fruit seed, and colloid mill is beaten sieving for standby；It is clear that shell is placed in ultrasonic bubble
It is cleaned in washing machine, supersonic frequency 60kHz, time 20min；Wax gourd peeling, stripping and slicing thickness control is in 0.5cm, and green tea produced in Anhui Province are in 65
DEG C heated-air drying 5.5h makes the moisture content of green tea produced in Anhui Province reduce 50%, be beaten wax gourd Rong is spare；
2) fruit block, which is added, prepares maceration extract to being totally submerged, and ferments at 37 DEG C of temperature, fermentation time for 24 hours, impregnates
Liquid contains 800 (mg/L) activated yeasts, is heated to 70 DEG C after fermentation, keeps the temperature 30min, is cooled to 37 DEG C of 1% (w/ of addition
W) inulin is inoculated with Lactobacillus casei concentration 2.0%W/W, carries out fermentation 15 hours.Fruit block is freezed after fermentation, and temperature is -70
DEG C, time 60min；The fruit block of pre-treatment is subjected to vacuum freeze drying, is put into mono- 250BSLG-10 angle-style vacuum refrigeration of MJ
Drying equipment carry out vacuum freeze drying, freeze-drying to product less than 0.45 moisture activity, finally crush fruit powder containing probiotics with
For use；Prebiotic bacterium number is up to 1.3 × 107CFU/g
3) 700 parts of 120 parts of malt syrup, 6 parts of monoglycerides, milk powder are starched by formula mixing 100 portions of passion fruit meat of wax gourd Rong material
14 parts, mashing off to soluble solid to 60 ° of Brix further freshens 6 parts of milk powder, and 8 parts of dried orange peel, each 8 parts of honey, inulin 7
Part, last sauce body cooling temperature is lower than 45 DEG C 16 parts of freeze-dried powder of addition passion fruit；
4) sauce shape mixture obtained in the previous step is carried out disinfection in 88 DEG C of sterilizing machine, filling formation obtains passion fruit
Fruits and vegetables jam product is subsequently cooled to 25 DEG C and is packed.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (7)
1. it is a kind of be added frozen confectionery berry fruit and vegetable jam preparation method, which is characterized in that itself the following steps are included:
Pericarp pretreatment of raw material, according to different pericarp Raw material processing characteristics, cleaned, color protection, further or peeling or de- seed, then
Concentration, tinning, sterilization, cooling link are processed into fruit and vegetable jam；
1) fruits and vegetables pre-process: fruits and vegetables ultrasonic cleaning, berry fermentation, and to improve the permeability of pericarp, the addition freeze-drying of part berry is dry
Base-material carries out vacuum freeze drying processing, obtains freeze-dried powder；
Wax gourd pre-treatment: peeling stripping and slicing heated-air drying, be beaten wax gourd Rong slurry it is spare；Part berry homogenized；
2) allotment cooking: mixing pre-treatment wax gourd Rong, berry syrup by formula, further addition maltose material, milk powder, inulin,
Dried orange peel, honey, monoglyceride cook soluble solid to 60 ° of Brix or more, are mixed into pretreatment berry freeze-dried powder；
3) tinning: sauce shape mixture obtained in the previous step sterilize canned, obtains fruit and vegetable jam；Further packing processes；
Vegetables and fruits, which are placed in ultrasonic bubble cleaning machine, to be cleaned by ultrasonic, and supersonic frequency is 40~80kHz, and the time is 10~20min；Wax gourd
Peeling, stripping and slicing thickness control make the moisture content of green tea produced in Anhui Province in 0.5~0.7cm green tea produced in Anhui Province in 55~75 DEG C of 5~7h of heated-air drying
Reduce 45~60%.
2. preparation method according to claim 1, which is characterized in that the specific operating item of berry combined fermentation is to prepare dipping
Liquid, activated yeast 400~1600mg/L of inoculum concentration carry out fermentation 15h~for 24 hours at 37 DEG C, are heated to 65 DEG C~70 DEG C, heat preservation
30min.The activated good cheese dry bacterium inoculum density 2.0%W/W of cream is added, and lyophilization aid is added in maceration extract, ferment 15h
~for 24 hours.
3. preparation method according to claim 1, which is characterized in that the berry of fermentation is further true after freezing processing
Vacuum freecing-dry, solidification point are -40~-80 DEG C, and the time is 0.5~1.5h, finally carry out vacuum freeze drying to fruit is lyophilized
Block moisture activity is less than 0.45.
4. preparation method according to claim 1, which is characterized in that deploying the fruit and vegetable jam includes following mass parts
Raw material: 700~800 parts of berry syrup, 100~200 parts of wax gourd Rong, 60~100 parts of malt syrup, 6~8 parts of milk powder, inulin 6~8
Part, 6~8 parts of dried orange peel, 6~8 parts of honey, 6~8 parts of monoglyceride, 15~40 parts of berry freeze-dried powder.
5. preparation method according to claim 1, which is characterized in that berry and then pretreated material are further deployed and mixed
Conjunction: colloid mill pretreatment slurry, by formula mixing pre-treatment wax gourd Rong, berry syrup, further addition maltose material, milk powder,
Inulin, dried orange peel, honey, monoglyceride cook soluble solid to 60 ° of Brix or more, and sauce body cooling temperature is mixed into lower than 45 DEG C
Berry freeze-dried powder.
6. preparation method according to claim 1, which is characterized in that the fruit and vegetable jam, which sterilizes canned condition, is: will be upper
The sterilizing machine by sauce at 80-100 DEG C that one step obtains carries out disinfection, and filling formation obtains fruit and vegetable jam finished product and is subsequently cooled to
18-25℃。
7. preparation method according to claim 2, which is characterized in that inulin, the addition of trehalose food is added in maceration extract
Agent.
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