阅读说明：本技术 一种桑葚无花果复合果酱及其制备方法 (Mulberry and fig compound jam and preparation method thereof ) 是由 卢建龙 刘磊 张彩珍 吴勤 李垚 于 2021-06-02 设计创作，主要内容包括：本发明提供了一种桑葚无花果复合果酱及其制备方法,涉及食品加工技术领域。本发明提供的桑葚无花果复合果酱,按质量分数计,包含以下组分：果葡糖浆18-22％、桑葚10-25％、无花果10-15％、浓缩黑胡萝卜汁0.1-0.3％、羧甲基纤维素钠0.1-0.2％、卡拉胶0.2-0.4％、氯化钾0.01-0.03％g、结冷胶0.1-0.2％、甜蜜素0.05-0.1％、食用盐0.05-0.1％、柠檬酸1-1.5％、山梨酸钾0.1-0.2％、安赛蜜0.025-0.05％、阿斯巴甜0.05-0.08％、香精0.3-0.5％、余量为水。本发明技术方案通过改良加工工艺减少营养成分流失,通过果酱复合以营养支持的方式来平衡桑葚中胰蛋白酶抑制物对肠道的刺激,保证产品营养与安全性。(The invention provides mulberry and fig composite jam and a preparation method thereof, and relates to the technical field of food processing. The mulberry and fig composite jam provided by the invention comprises the following components in parts by mass: high fructose corn syrup 18-22%, mulberry 10-25%, fig 10-15%, concentrated black carrot juice 0.1-0.3%, sodium carboxymethylcellulose 0.1-0.2%, carrageenan 0.2-0.4%, potassium chloride 0.01-0.03%, gellan gum 0.1-0.2%, sodium cyclamate 0.05-0.1%, edible salt 0.05-0.1%, citric acid 1-1.5%, potassium sorbate 0.1-0.2%, acesulfame potassium 0.025-0.05%, aspartame 0.05-0.08%, essence 0.3-0.5%, and water in balance. According to the technical scheme, the loss of nutritional ingredients is reduced by improving the processing technology, the stimulation of trypsin inhibitors in the mulberry to the intestinal tract is balanced in a nutrition supporting mode by compounding the jam, and the nutrition and the safety of the product are ensured.)

1. The mulberry and fig composite jam is characterized by comprising the following components in parts by mass: high fructose corn syrup 18-22%, mulberry 10-25%, fig 10-15%, concentrated black carrot juice 0.1-0.3%, sodium carboxymethylcellulose 0.1-0.2%, carrageenan 0.2-0.4%, potassium chloride 0.01-0.03%, gellan gum 0.1-0.2%, sodium cyclamate 0.05-0.1%, edible salt 0.05-0.1%, citric acid 1-1.5%, potassium sorbate 0.1-0.2%, acesulfame potassium 0.025-0.05%, aspartame 0.05-0.08%, essence 0.3-0.5%, and water in balance.

2. The mulberry and fig composite jam as claimed in claim 1, which comprises the following components: 21% of fructose-glucose syrup, 15% of mulberry, 10% of fig, 0.2% of concentrated black carrot juice, 0.135% of sodium carboxymethylcellulose, 0.3% of carrageenan, 0.01% of potassium chloride, 0.15% of gellan gum, 0.055% of sodium cyclamate, 0.05% of edible salt, 1.12% of citric acid, 0.1% of potassium sorbate, 0.025% of acesulfame, 0.07% of aspartame, 0.3% of essence and the balance of water.

3. The mulberry and fig composite jam as claimed in claim 1, which comprises the following components: 21% of fructose-glucose syrup, 10% of mulberry, 15% of fig, 0.2% of concentrated black carrot juice, 0.135% of sodium carboxymethylcellulose, 0.3% of carrageenan, 0.01% of potassium chloride, 0.15% of gellan gum, 0.055% of sodium cyclamate, 0.05% of edible salt, 1.12% of citric acid, 0.1% of potassium sorbate, 0.025% of acesulfame, 0.07% of aspartame, 0.3% of essence and the balance of water.

4. The mulberry and fig composite jam as claimed in claim 1, which comprises the following components: 21% of high fructose corn syrup, 12.5% of mulberry, 12.5% of fig, 0.2% of concentrated black carrot juice, 0.135% of sodium carboxymethylcellulose, 0.3% of carrageenan, 0.01% of potassium chloride, 0.15% of gellan gum, 0.055% of sodium cyclamate, 0.05% of edible salt, 1.12% of citric acid, 0.1% of potassium sorbate, 0.025% of acesulfame, 0.07% of aspartame, 0.3% of essence and the balance of water.

5. The preparation method of the mulberry and fig compound jam as claimed in any one of claims 1 to 4, comprising the following steps:

(1) pretreatment: selecting complete, mature and fresh mulberry fruits for later use, and selecting complete, mature and fresh fig with skin and cutting into 5 multiplied by 5mm pieces for later use;

(2) emulsification: mixing Mori fructus, fructus fici and water, heating to boil, keeping the temperature for 5-10min, continuously shearing, and cooling to below 60 deg.C;

(3) grinding rubber: adding high fructose corn syrup, water, sodium carboxymethylcellulose, carrageenan, gellan gum and potassium chloride into the mixed system obtained in the step (2), shearing and heating to 98-104 ℃, then slowly adding aspartame, continuing heating to boil, keeping the temperature for 5-10min, and cooling to 50-60 ℃ to obtain a colloid for later use;

(4) blending: and (4) adding potassium sorbate, concentrated black carrot juice, sodium cyclamate, acesulfame potassium and edible salt into the colloid obtained in the step (3), continuously shearing, cooling to 40-50 ℃, continuously adding citric acid and essence, and shearing for 5-10min to obtain the mulberry and fig compound jam.

6. The preparation method of the mulberry and fig compound jam as claimed in claim 4, wherein the step (2) is carried out in a vacuum emulsification pot, and the pressure in the pot of the vacuum emulsification pot is-0.02 MPa.

7. The preparation method of mulberry and fig composite jam as claimed in claim 4, wherein the step (3) is carried out in a gel pot, and the step (4) is carried out in a vacuum shearing pot.

8. The preparation method of the mulberry and fig compound jam as claimed in claim 4, wherein the aspartame in the step (3) and the potassium sorbate and the citric acid in the step (4) are dissolved in advance by adding water.

Technical Field

The invention relates to the technical field of food processing, and particularly relates to mulberry and fig compound jam and a preparation method thereof.

Background

The mulberry is a mature fruit of mulberry, has thick juice like honey, sweet and sour fragrance and rich nutrient components, and is listed as one of medicinal and edible agricultural products which are both food and medicine by the national ministry of health. Through scientific identification, the fresh mulberry contains a large amount of free acids and 16 amino acids, and also contains mineral substances and trace elements such as zinc, iron, calcium, manganese and the like which are lacked by a human body, carotene, fructose, glucose, succinic acid pectin, cellulose and the like. Ficus carica is a plant of Moraceae and Ficus, contains a large amount of anthocyanins, and is also rich in B vitamins and carotenoid compounds such as ficin, aflatoxin, gamma-carotene, lutein, cordierite and the like. The anthocyanin has the effects of maintaining beauty, keeping young and resisting oxidation, the carotenoid is an important source of the vitamin A, the risk of vitamin A poisoning can be effectively avoided by supplementing the carotenoid to synthesize the vitamin A in vivo, and the supplementation of fat-soluble vitamins such as the vitamin A and the like is an effective means for inhibiting mulberry poisoning.

The currently marketed mulberry jam has a single flavor and has some disadvantages. Firstly, the jam sold in the market is basically boiled at high temperature, and nutrients are lost to a certain extent, for example, vitamin C is greatly lost in the process of boiling at high temperature (for example, 10min at 90 ℃); and although carotenoids, B vitamins are mostly heat resistant, their oxidation is accelerated by the sustained high temperature in contact with oxygen. Secondly, intestinal bleeding of children when eating or eating a large amount of mulberry is reported, and the existing documents indicate that protein substances in the mulberry have certain damage to pancreas of mice, but no solution for mulberry poisoning exists in the current commercial products.

Disclosure of Invention

The invention mainly aims to provide mulberry and fig compound jam, aiming at balancing the stimulation of trypsin inhibitors in mulberries on intestinal tracts in a nutrition supporting mode through jam compounding and ensuring the nutrition and safety of products.

In order to achieve the purpose, the invention provides a mulberry and fig compound jam which comprises the following components in parts by mass: high fructose corn syrup 18-22%, mulberry 10-25%, fig 10-15%, concentrated black carrot juice 0.1-0.3%, sodium carboxymethylcellulose 0.1-0.2%, carrageenan 0.2-0.4%, potassium chloride 0.01-0.03%, gellan gum 0.1-0.2%, sodium cyclamate 0.05-0.1%, edible salt 0.05-0.1%, citric acid 1-1.5%, potassium sorbate 0.1-0.2%, acesulfame potassium 0.025-0.05%, aspartame 0.05-0.08%, essence 0.3-0.5%, and water in balance.

The mulberry and the fig are used as main raw materials, and the mulberry and the fig are compounded with the high fructose corn syrup and the like to prepare the composite jam, so that the stimulation of trypsin inhibitors in the mulberry to intestinal tracts is balanced, the nutrition loss of the product is less, the safety is high, and the product is convenient to store.

As a preferred embodiment of the mulberry and fig composite jam, the mulberry and fig composite jam comprises the following components: 21% of fructose-glucose syrup, 15% of mulberry, 10% of fig, 0.2% of concentrated black carrot juice, 0.135% of sodium carboxymethylcellulose, 0.3% of carrageenan, 0.01% of potassium chloride, 0.15% of gellan gum, 0.055% of sodium cyclamate, 0.05% of edible salt, 1.12% of citric acid, 0.1% of potassium sorbate, 0.025% of acesulfame, 0.07% of aspartame, 0.3% of essence and the balance of water.

As a preferred embodiment of the mulberry and fig composite jam, the mulberry and fig composite jam comprises the following components: 21% of fructose-glucose syrup, 10% of mulberry, 15% of fig, 0.2% of concentrated black carrot juice, 0.135% of sodium carboxymethylcellulose, 0.3% of carrageenan, 0.01% of potassium chloride, 0.15% of gellan gum, 0.055% of sodium cyclamate, 0.05% of edible salt, 1.12% of citric acid, 0.1% of potassium sorbate, 0.025% of acesulfame, 0.07% of aspartame, 0.3% of essence and the balance of water.

As a preferred embodiment of the mulberry and fig composite jam, the mulberry and fig composite jam comprises the following components: 21% of high fructose corn syrup, 12.5% of mulberry, 12.5% of fig, 0.2% of concentrated black carrot juice, 0.135% of sodium carboxymethylcellulose, 0.3% of carrageenan, 0.01% of potassium chloride, 0.15% of gellan gum, 0.055% of sodium cyclamate, 0.05% of edible salt, 1.12% of citric acid, 0.1% of potassium sorbate, 0.025% of acesulfame, 0.07% of aspartame, 0.3% of essence and the balance of water.

In a second aspect, the invention also provides a preparation method of the mulberry and fig compound jam, which comprises the following steps:

(1) pretreatment: selecting complete, mature and fresh mulberry fruits for later use, and selecting complete, mature and fresh fig with skin and cutting into 5 multiplied by 5mm pieces for later use;

(2) emulsification: mixing Mori fructus, fructus fici and water, heating to boil, keeping the temperature for 5-10min, continuously shearing, and cooling to below 60 deg.C;

(3) grinding rubber: adding high fructose corn syrup, water, sodium carboxymethylcellulose, carrageenan, gellan gum and potassium chloride into the mixed system obtained in the step (2), shearing and heating to 98-104 ℃, then slowly adding aspartame, continuing heating to boil, keeping the temperature for 5-10min, and cooling to 50-60 ℃ to obtain a colloid for later use;

(4) blending: and (4) adding potassium sorbate, concentrated black carrot juice, sodium cyclamate, acesulfame potassium and edible salt into the colloid obtained in the step (3), continuously shearing, cooling to 40-50 ℃, continuously adding citric acid and essence, and shearing for 5-10min to obtain the mulberry and fig compound jam.

As a preferred embodiment of the preparation method of the mulberry and fig compound jam, the step (2) is carried out in a vacuum emulsification pot, and the pressure in the pot of the vacuum emulsification pot is-0.02 MPa.

The inventor finds that the compound jam product prepared by emulsifying under the condition of over-heavy vacuum emulsification has the best color, aroma, state and taste due to the isolation of oxygen.

As a preferred embodiment of the preparation method of the mulberry and fig compound jam, the step (3) is carried out in a glue boiling pot, and the step (4) is carried out in a vacuum shearing pot.

As a preferred embodiment of the preparation method of the mulberry and fig compound jam, aspartame in the step (3) and potassium sorbate and citric acid in the step (4) need to be dissolved in advance by adding water.

Compared with the prior art, the invention has the beneficial effects that:

according to the technical scheme, the loss of nutritional ingredients is reduced by improving the processing technology, the stimulation of trypsin inhibitors in the mulberry to the intestinal tract is balanced in a nutrition supporting mode by compounding the jam, and the nutrition and the safety of the product are ensured.

Detailed Description

To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to the following specific examples.

Example 1

The mulberry and fig composite jam comprises the following components in parts by mass: 21% of fructose-glucose syrup, 15% of mulberry, 10% of fig, 0.2% of concentrated black carrot juice, 0.135% of sodium carboxymethylcellulose, 0.3% of carrageenan, 0.01% of potassium chloride, 0.15% of gellan gum, 0.055% of sodium cyclamate, 0.05% of edible salt, 1.12% of citric acid, 0.1% of potassium sorbate, 0.025% of acesulfame, 0.07% of aspartame, 0.3% of essence and the balance of water.

The preparation method of the mulberry and fig compound jam comprises the following steps:

(1) pretreatment: selecting complete, mature and fresh mulberry fruits for later use, and selecting complete, mature and fresh fig with skin and cutting into 5 multiplied by 5mm pieces for later use;

(2) emulsification: mixing the mulberry, the fig and water in a vacuum emulsifying pot, controlling the pressure in the vacuum emulsifying pot to be-0.02 MPa, heating the raw materials to boil, preserving heat, continuously shearing, and cooling to below 60 ℃ for later use;

(3) grinding rubber: transferring the mixture obtained in the step (2) to a glue boiling pot, adding the high fructose corn syrup, the rest water, the sodium carboxymethyl cellulose, the carrageenan, the gellan gum and the potassium chloride into the mixed system obtained in the step (2), shearing and heating to 98-104 ℃, then slowly adding the dissolved aspartame, continuing heating to boil, keeping the temperature for 5-10min, and cooling to 50-60 ℃ to obtain a colloid for later use;

(4) blending: and (3) transferring the colloid obtained in the step (3) into a vacuum shearing pot, adding concentrated black carrot juice, sodium cyclamate, acesulfame potassium, edible salt and dissolved potassium sorbate into the colloid obtained in the step (3), continuously shearing, cooling to 40-50 ℃, continuously adding essence and dissolved citric acid, and shearing for 5-10min to obtain the mulberry and fig compound jam.

Example 2

The mulberry and fig composite jam comprises the following components in parts by mass: 21% of fructose-glucose syrup, 10% of mulberry, 15% of fig, 0.2% of concentrated black carrot juice, 0.135% of sodium carboxymethylcellulose, 0.3% of carrageenan, 0.01% of potassium chloride, 0.15% of gellan gum, 0.055% of sodium cyclamate, 0.05% of edible salt, 1.12% of citric acid, 0.1% of potassium sorbate, 0.025% of acesulfame, 0.07% of aspartame, 0.3% of essence and the balance of water.

The preparation method of the mulberry and fig compound jam is the same as that of example 1.

Example 3

The mulberry and fig composite jam comprises the following components in parts by mass: 21% of high fructose corn syrup, 12.5% of mulberry, 12.5% of fig, 0.2% of concentrated black carrot juice, 0.135% of sodium carboxymethylcellulose, 0.3% of carrageenan, 0.01% of potassium chloride, 0.15% of gellan gum, 0.055% of sodium cyclamate, 0.05% of edible salt, 1.12% of citric acid, 0.1% of potassium sorbate, 0.025% of acesulfame, 0.07% of aspartame, 0.3% of essence and the balance of water.

The preparation method of the mulberry and fig compound jam is the same as that of example 1.

Example 4

The mulberry and fig composite jam comprises the following components in parts by mass: high fructose corn syrup 18%, mulberry 20%, fig 12.5%, concentrated black carrot juice 0.3%, sodium carboxymethylcellulose 0.15%, carrageenan 0.3%, potassium chloride 0.02%, gellan gum 0.15%, sodium cyclamate 0.1%, edible salt 0.06%, citric acid 1.1%, potassium sorbate 0.1%, acesulfame potassium 0.03%, aspartame 0.07%, essence 0.5%, and the balance of water.

The preparation method of the mulberry and fig compound jam is the same as that of example 1.

Example 5

The mulberry and fig composite jam comprises the following components in parts by mass: high fructose corn syrup 22%, mulberry 16%, fig 15%, concentrated black carrot juice 0.2%, sodium carboxymethylcellulose 0.1%, carrageenan 0.2%, potassium chloride 0.03%, gellan gum 0.15%, sodium cyclamate 0.1%, edible salt 0.06%, citric acid 1.1%, potassium sorbate 0.1%, acesulfame potassium 0.05%, aspartame 0.07%, essence 0.5%, and the balance of water.

The preparation method of the mulberry and fig compound jam is the same as that of example 1.

Comparative example 1

The raw material ratio of the mulberry and fig composite jam in the comparative example is the same as that in example 1.

The preparation method of the mulberry and fig compound jam in the comparative example is basically the same as that in the example 1, and the difference is only that: in the step (2) of the embodiment, the jam is boiled by using a conventional emulsifying pot, namely, the raw materials are contacted with oxygen in the emulsifying process.

Comparative example 2

The raw material ratio of the mulberry and fig composite jam in the comparative example is basically the same as that in the example 1, and the difference is only that: in the comparative example, fig is not added, and the mass fraction of the mulberry is 25%.

The preparation method of the mulberry and fig compound jam in the comparative example is the same as that in example 1.

Comparative example 3

The raw material ratio of the mulberry and fig composite jam in the comparative example is basically the same as that in the example 1, and the difference is only that: the mass fraction of the mulberry in the comparative example is 26%, and the addition amount of water is correspondingly reduced.

The preparation method of the mulberry and fig compound jam in the comparative example is the same as that in example 1.

Comparative example 4

The raw material ratio of the mulberry and fig composite jam in the comparative example is basically the same as that in the example 1, and the difference is only that: in the comparative example, the mass fraction of the mulberry is 9%, and the addition amount of water is correspondingly increased.

The preparation method of the mulberry and fig compound jam in the comparative example is the same as that in example 1.

The mulberry and fig compound jam prepared in the embodiment and the comparative example is evaluated, and the evaluation method comprises the following steps: and inviting 20 sensory evaluation panel members to evaluate the product, and respectively grading the color, aroma, state, taste and sweet-sour balance of the product, wherein the grading adopts a ten-fold system, the higher the grading is according to the grading judgment of the product, the better the effect is, and finally, the average grading value is calculated (note: the final grading value is processed according to a rounding method because decimal parts possibly appear in the calculation process of the average value). The evaluation criteria are shown in table 1 below, and the evaluation results are shown in table 2 below.

TABLE 1 sensory evaluation criteria

TABLE 2 sensory evaluation results of examples and comparative examples

As can be seen from Table 2, the color, aroma, state, taste and sweet and sour balance of the compound jam products prepared in examples 1-5 are significantly higher than those of the compound jam products prepared in comparative examples 1-4, wherein the color, aroma, state, taste and sweet and sour balance of the compound jam products prepared in examples 1-3 are kept at relatively better levels, and the effect of example 1 is the best. Comparative example 1 the state, taste and sweet and sour balance of the compound jam prepared by adopting the conventional emulsifying pot to cook the jam are not obviously different from those of examples 1-3, but the color and luster of the compound jam are browned and the aroma of the compound jam is also influenced to a certain degree; the raw material proportion of the comparative examples 2-4 exceeds the specified range, and the color, the aroma, the state, the taste and the sweet and sour balance of the prepared compound jam are greatly influenced.

Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.