CN107751909A - A kind of Actinidia kolomicta compound nectar and preparation method thereof - Google Patents

Abstract

The invention discloses a kiwi fruit compound jam. The raw material composition of the jam and its content in terms of mass percentage are: 20-40% of the kiwi fruit pulp, 1-10% of the mixed pomace of the kiwi fruit peel and lemon residue %, 3~8% enzyme serum, 0.5~4% dog jujube kiwi fruit seed powder, 40~60% Sydney pulp, 10~20% white sugar, 1.5~3% lemon juice. Enzyme serum is added, which can improve the metabolism in the body, regulate the gastrointestinal tract, improve digestion and absorption, improve immunity, and enhance physical fitness; all raw materials are fully utilized in the production process, lemon juice is used for color protection, lemon pomace and dog jujube kiwi fruit The peel is used to make enzyme clear liquid. The remaining kiwi fruit peel and lemon pomace are mixed with pomace and then added to jam, which can increase the vitamin C content and dietary fiber of the jam, and the resource utilization rate is high; Add jam to increase the delicate taste and color of the jam, break the hard shell of kiwi seeds, and make it easier to digest.

Description

A kind of dog date kiwifruit compound jam and preparation method thereof

technical field

The invention relates to the technical field of food processing, in particular to a dog date kiwi fruit compound jam and a preparation method thereof.

Background technique

Wild Dog Date Actinidia, also known as Dog Date, belongs to Actinidiaceae and Actinidia genus. The flavor is unique, sweet and sour, and the pulp contains a variety of vitamins, amino acids, trace elements and edible dietary fiber and other nutrients. Wild kiwi fruit resources are very rich, but its products are still rare. The mature pulpy fruit is harvested under high temperature in summer, so it is not easy to store and easy to spoil. Making it into kiwi fruit jam can increase its storage period , to increase market value. Sydney is rich in dietary fiber, vitamins and trace elements such as phosphorus, calcium and iron, which can prevent constipation and promote the excretion of carcinogens in the human body. Actinidia jujube is different from ordinary kiwifruit in that it has a smooth skin, which is rich in pectin. Most of the existing kiwifruit compound jams are made from the pulp of kiwifruit. The pulp of kiwifruit does not contain much dietary fiber, and the production process will cause a lot of peel waste.

Kiwi fruit seeds are small, containing about 20% protein, 28.85% seed oil, rich in unsaturated fatty acids and essential amino acids, of which linolenic acid content is as high as 63.99%, anti-atherosclerosis, anti-diabetes, anti-allergic, important role in immune regulation. However, the kiwi fruit seed shell is hard and difficult to digest. Infants and young children cannot digest the kiwi fruit seeds at all, so they cannot absorb the nutrition in the kiwi fruit seeds. The existing kiwi fruit compound jams all contain kiwi fruit seeds, which seriously reduce the taste and color of the jam, making them grainy The feeling is obvious.

Contents of the invention

In view of the shortcomings of the above-mentioned existing kiwi fruit jams, such as the lack of dietary fiber, poor taste of the finished product, and serious waste of resources in the production process, the applicant provides a dog-date kiwi fruit compound jam rich in dietary fiber, unique in flavor, refreshing in taste, and high in nutritional value , so as to provide a new way and basis for the development and utilization of wild resources of Actinidia chinensis.

The technical scheme adopted in the present invention is as follows:

A kind of kiwi fruit compound jam, the raw material composition of the jam and its content according to the mass percentage are: 20-40% of kiwi fruit pulp, 1-10% of mixed pomace of kiwi fruit peel and lemon residue, enzyme clear Liquid 3~8%, dog date kiwi fruit seed powder 0.5~4%, Sydney pulp 40~60%, white sugar 10~20%, lemon juice 1.5~3%.

Further, the raw material composition of the jam and its content in terms of mass percentage are: 28-33% of kiwi fruit pulp, 3-7% of mixed pomace of kiwi fruit peel and lemon pomace, 4-7% of enzyme clear liquid , Dog date kiwi fruit seed powder 1~2%, Sydney pulp 35~45%, white sugar 13~17%, lemon juice 1.8~2.5%.

Further, the raw material composition of the jam and its content in terms of mass percentage are: 31.5% of kiwi fruit pulp, 4% of mixed pomace of kiwi fruit peel and lemon pomace, 5% of enzyme clear liquid, kiwi fruit seed Powder 1.5%, Sydney pulp 41%, white sugar 15%, lemon juice 2%.

According to the preparation method of the dog date kiwi fruit compound jam described in any one of the above, the steps are as follows:

(1) Pretreatment: wash and disinfect the kiwi fruit, put it in boiling water for 10-20 seconds, separate the peel and pulp; wash and squeeze the lemon, add lemon juice to the kiwi fruit skin and pulp to protect the color; wash and disinfect the Sydney with running water;

(2) Diced kiwifruit fruit into small pieces, add lemon juice, add water to the pulp and squeeze the juice with a juicer, filter and collect kiwifruit seeds; peel, pit, and cut pears and soak them in lemon juice 1~3min; pears and water are put into the juicer according to the ratio of 4:1, and the pear pulp is placed at 85~90℃ for 4~6 minutes;

(3) Treatment of kiwi fruit peel and lemon pomace: chop lemon pomace, mix kiwi fruit peel and lemon pomace in a certain proportion, spread several layers of kiwi fruit peel and lemon pomace in a sterilized glass container Pomace, spread granulated sugar between each layer, spread granulated sugar on the bottom and upper surface of the container, cover the lid to ferment, filter, take the enzyme clear liquid for later use, mix the pomace with water and grind it with a juicer;

(4) Treatment of kiwifruit seeds: dry and grind kiwifruit seeds into powder;

(5) Production of compound jam: Add pear juice, mixed pomace, and white sugar to the kiwi fruit juice, heat and boil, concentrate for 15 minutes, add agar powder, konjac gum, and carrageenan, and add kiwi fruit seeds while stirring powder, add the remaining lemon juice to taste, control the temperature below 45 degrees, add the enzyme liquid, continue to stir until the sauce body can slide down slowly;

(6) Sterilization: Pack the boiled jam into a bag and seal it, and sterilize it under high pressure at room temperature.

As a further improvement of the above scheme, the ratio of kiwi fruit peel to lemon residue in step (3) is 1:8 to 1:12, and the weight ratio of kiwi fruit peel to lemon residue solids to sugar is 4:3 ~7:3.

In step (3), the number of layers of mixed pomace of kiwi fruit peel and lemon pomace is 2-10. After covering the lid, stir after 2-3 hours, stir 1-2 times a day, and filter after fermenting for 4-6 days.

In step (3), mix pomace and water in a ratio of 7:1 to 10:1 and use a juice extractor to refine pulp.

The grinding time in step (4) is 20-30 minutes.

The jam cooking time in step (5) is 25-45 minutes.

Step (6) Treat at room temperature at a pressure of 400-600 MPa for 10-30 minutes.

The beneficial effects of the present invention are as follows:

(1) In the process of making the enzyme serum, the kiwifruit peel and lemon residue produce a large amount of active enzymes. Under the action of the enzyme, the protein in the kiwifruit peel and lemon residue is decomposed into amino acids, and the carbohydrates are decomposed As simple sugars, fats are broken down into fatty acids and glycerol, making it easier for the body to absorb the nutrients. Enzyme itself can supplement the energy of fat metabolism, increase fat metabolism, improve metabolism in the body, and achieve the effect of weight loss; in addition, enzymes can supplement a variety of enzymes that the human body lacks, which can regulate the gastrointestinal tract, improve digestion and absorption, enhance immunity, and strengthen the body. The role of physical fitness; glutathione peroxidase (GSH-Px) in the enzyme can reduce lipid peroxides into alcohols of fatty acids. It and SOD together form an enzyme defense system that eliminates free radicals, which can eliminate Free radicals, anti-aging, anti-cancer and beauty. Enzyme-added jam can improve the digestive capacity of tissues, enhance the digestion-promoting effect of jam, and is more in line with modern humans' pursuit of healthy food;

(2) The fermentation process of making the enzyme clear liquid is also the process of sugaring the kiwi fruit peel and lemon pomace, which effectively reduces the acidity in the kiwi fruit peel and lemon pomace, and the fermented mixed pomace tastes sour and sweet. ;

(3) Grind the mixed pomace of kiwi fruit peel and lemon pomace remaining after making the enzyme serum into a slurry and add it to the jam. On the one hand, the mixed pomace can improve the flavor and taste of the jam and increase the vitamin content of the jam product C content, on the other hand, mixed pomace is rich in pectin, rich in dietary fiber, which can promote gastrointestinal motility and help increase the viscosity of jam products;

(4) Separate the kiwifruit seeds of Gouzao kiwifruit, grind them finely and then add jam. On the one hand, it will increase the delicate taste and color of the jam, and on the other hand, it will break the hard shell of kiwifruit seeds, making it easier to digest and make the flax in kiwifruit seeds in Gouzao kiwifruit Nutrients such as acid are more easily absorbed by the body;

(5) The use of ultra-high pressure sterilization technology not only achieves the purpose of sterilization, but also promotes the gelation process of fruit, sugar, pectin and the penetration of sugar solution into pulp, maintaining the original color and flavor of the fruit, with the flavor of fresh fruit. The taste and the retention of vitamin C are also greatly improved; on the other hand, the use of ultra-high pressure sterilization technology will not destroy the activity of enzymes;

(6) Add Sydney to improve the lack of single taste of jam, so that the product contains the aroma of Sydney, presents a refreshing taste, and extends the shelf life of jam to a certain extent. The sweetness of Sydney effectively reduced the content of organic acids and soluble solids in the fruit of Actinidia jujube, and effectively improved the sour taste of Actinidia jujube jam;

(7) Put the well-washed kiwifruit fruit into boiling water for 10-20s, which can remove some oxygen and microorganisms, inactivate enzymes, and get better color protection; After separation, lemon juice is used for color protection treatment. Citric acid can resist oxidation, that is, under the condition of oxygen, it will first react with oxygen to protect the dye or pigment, making the color of the jam more vivid. Put the pear pulp at 85~90℃ for 4~6 minutes to prevent enzymatic browning;

(8) The vitamin C content of this formula jam product can reach 96.86mg/100g, the jam body is yellow-green, uniform, delicate, moderately viscous, elastic, easy to spread, good gel state, high nutritional value, sweet and sour taste, Smooth, with the unique taste and flavor that dog date kiwi fruit Sydney jam should have;

(9) Make full use of all raw materials in the production process, lemon juice is used for color protection, lemon pomace and kiwi fruit peel are used to make enzyme serum, and the remaining kiwi fruit peel and lemon pomace are mixed with pomace after beating When jam is added, the utilization rate of resources is high, no waste of resources is caused, and the degree of environmental friendliness is high.

Detailed ways

Below in conjunction with embodiment the present invention is further described.

Example 1

(1) Pretreatment: Select kiwi fruit with no pests, no wounds, consistent size and maturity on the surface, wash with running water and disinfect to remove microorganisms, soil and other impurities, put them in boiling water to heat Blanch for 15s, separate the peel and pulp; wash the lemons and squeeze the juice, leave the lemon pomace for later use, add lemon juice to the peel and pulp of the kiwi fruit to protect the color; wash the pears with running water and disinfect them;

(2) Squeeze by dicing: Cut the kiwifruit fruit into 3×3×3mm particles, add lemon juice, squeeze the pulp and water at a ratio of 3:1, and collect the kiwifruit seeds by filtration. Peel the Sydney pears, remove the pits, cut into pieces and soak in lemon juice for 2 minutes. Pears and water are put into a juicer at a ratio of 4:1 to refine the pulp. The water temperature is about 60°C, and the pear pulp is placed at 90°C for 5 minutes;

(3) Treatment of kiwi fruit peel and lemon pomace: chop lemon pomace, mix kiwi fruit peel and lemon pomace at a ratio of 1:8, spread 5 layers of kiwi fruit peel and lemon pomace in a sterilized glass container The mixed pomace, spread granulated sugar between each layer, and spread granulated sugar on the bottom and upper surface of the container. The weight ratio of dog dates kiwifruit peel to lemon pomace solids to granulated sugar is 4:3, cover the lid, stir after 2 hours, and stir 1 hour a day. times, filter after 6 days, and take the enzyme serum for later use. Mix pomace and water in a ratio of 7:1 and use a juicer to grind;

(4) Treatment of kiwifruit seeds: dry and grind kiwifruit seeds for 30 minutes to powder;

(5) Production of compound jam: Add 60% pear juice, 1% mixed pomace, and 10% white sugar to 20% kiwi fruit juice, heat and cook, concentrate for 15 minutes, add agar powder, konjac gum, and carrageenan ( The mixing ratio is 2:1:2), while stirring, add 4% dog dates and kiwifruit seed powder, add 2% lemon juice to taste, control the temperature below 45 degrees, add 3% enzyme clear liquid, continue to stir until the sauce body can be slowly decline;

(6) Sterilization: Pack the boiled jam into a bag and seal it, and treat it at room temperature at a pressure of 400 MPa for 30 minutes.

Example 2

(1) Pretreatment: Select kiwi fruit with no pests, no wounds, consistent size and maturity on the surface, wash with running water and disinfect to remove microorganisms, soil and other impurities, put them in boiling water to heat Blanch for 10 seconds, separate the peel and pulp; wash the lemons and squeeze the juice, leave the lemon pomace for later use, add lemon juice to the peel and pulp of the kiwi fruit to protect the color; wash the pears with running water and disinfect them;

(2) Squeezing and pulping: Cut the kiwifruit fruit into 3×3×3mm particles, add lemon juice, squeeze the pulp and water in a ratio of 3:1, filter and collect the kiwifruit seeds; peel the pears , Remove the core, cut into pieces and soak in lemon juice for 1min; pears and water are put into a juicer at a ratio of 4:1 to refine, the water temperature is about 60°C, and the pear pulp is placed in 85°C for 6 minutes;

(3) Treatment of kiwi fruit peel and lemon pomace: chop lemon pomace, mix kiwi fruit peel and lemon pomace at a ratio of 1:12, spread 10 layers of kiwi fruit peel and lemon pomace in a sterilized glass container The mixed pomace, spread granulated sugar between each layer, and spread granulated sugar on the bottom and upper surface of the container. The weight ratio of kiwi fruit peel and lemon pomace solid to granulated sugar is 7:3, cover it, stir after 3 hours, stir 2 times a day times, filter after 4 days, and take the enzyme clear liquid for later use. The mixed pomace is refined with a juicer according to the ratio of 8:1;

(4) Treatment of kiwifruit seeds: dry and grind kiwifruit seeds for 20 minutes to powder;

(5) Production of compound jam: Add 40% pear juice, 5% mixed pomace, and 12% white sugar to 33% dog jujube kiwi fruit juice, heat and cook, concentrate for 15 minutes, add agar powder, konjac gum, and carrageenan ( The mixing ratio is 1:2:2), while stirring, add 0.5% dog dates kiwifruit seed powder, add 1.5% lemon juice to taste, control the temperature below 45 degrees, add 8% enzyme clear liquid, continue to stir until the sauce can be slowly decline;

(6) Sterilization: Pack the boiled jam into a bag and seal it, and treat it at room temperature with a pressure of 600MPa for 10 minutes.

Example 3

(1) Pretreatment: Select kiwi fruit with no pests, no wounds, consistent size and maturity on the surface, wash with running water and disinfect to remove microorganisms, soil and other impurities, put them in boiling water to heat Blanch for 20s, and separate the peel and pulp. Wash the lemons and squeeze the juice, leave the lemon pomace for later use, add lemon juice to the kiwi peel and pulp to protect the color. Sydney is washed with running water and disinfected;

(2) Squeeze by dicing: Cut the kiwifruit fruit into 3×3×3mm particles, add lemon juice, squeeze the pulp and water at a ratio of 3:1, and collect the kiwifruit seeds by filtration. Peel the pears, remove the pits, cut into pieces and soak them in lemon juice for 3 minutes; put the pears and water in a juicer at a ratio of 4:1 to refine, and the water temperature is about 60°C. Put the pear pulp at 87°C for 4 minutes;

(3) Treatment of kiwi fruit peel and lemon pomace: chop lemon pomace, mix kiwi fruit peel and lemon pomace at a ratio of 1:10, spread 2 layers of kiwi fruit peel and lemon pomace in a sterilized glass container Mixed pomace, spread granulated sugar between each layer, spread granulated sugar on the bottom and upper surface of the container, the weight ratio of dog dates kiwi fruit peel to lemon pomace solids to granulated sugar is 5:3, cover with a lid, stir after 2.5h, and stir every day 2 times, filter after 5 days, and take the enzyme clear liquid for later use. The mixed pomace is refined with a juicer according to the ratio of 10:1;

(4) Treatment of kiwifruit seeds: dry and grind kiwifruit seeds for 25 minutes to powder;

(5) Production of compound jam: Add 45% pear juice, 7% mixed pomace, and 16% white sugar to 25% kiwi fruit juice, heat and cook, concentrate for 15 minutes, add agar powder, konjac gum, and carrageenan ( The mixing ratio is 2:2:1), while stirring, add 2% dog dates kiwifruit seed powder, add 3% lemon juice to taste, control the temperature below 45 degrees, add 2% enzyme clear liquid, continue to stir until the sauce body can be slowly decline;

(6) Sterilization: Pack the boiled jam into a bag and seal it, and treat it at room temperature at a pressure of 500 MPa for 20 minutes.

Comparative example 1~3

Comparative example 1 replaces mixed pomace with 7% pear juice in step 5, and other steps are all identical with embodiment 3.

In Comparative Example 2, in step 4, the Actinidia chinensis seeds were not ground after drying, and 2% of the Actinidia kiwifruit seeds without grinding treatment was used to replace the kiwifruit seed powder. The other steps were the same as in Example 3.

In comparative example 3, in step 5, 2% pear juice was used to replace the enzyme clear liquid, and other steps were all the same as in embodiment 3.

The content of Vc in jam was determined by iodometric method in titration method. The method is: (1) The titer of the iodine solution: calibrate the iodine solution with a newly prepared standard Vc solution, and calculate the number of milligrams of Vc per 1 mL of iodine solution. (2) Pretreatment of jam products: use a mortar to process the jam into a homogenate, and store the processed jam in a pudding bottle for subsequent experiments. During the sample collection and preparation process, the anti-pollution treatment of the jam should be done well to prevent the pollution from affecting the experimental results. (3) Extraction of jam products: add 40mL of extract to the pretreated jam to make juice, pour it into a 250mL conical flask, take another 60mL of extract to rinse the pudding bottle for 3 times, and transfer the cleaning solution into the conical flask middle. (4) Determination: Add 2mL of starch solution into the Erlenmeyer flask, immediately titrate with iodine standard solution until a stable blue color appears, and record the amount of iodine standard solution used. The Vc content in the sample is calculated as T*V*100/m (where T is the amount of Vc standard solution equivalent to 1mL iodine standard solution, in mg; V is the volume of iodine standard solution consumed when titrating the sample solution, in mL ; m is the mass or volume of the sample, in g or mL).

The sensory indicators are tested in accordance with the provisions of the "GB/T22474-2008 Jam Standard", and the finished product is the product that passes the inspection. Observe the jam under natural light, and evaluate the quality of the jam product with four sensory indicators: color, taste and texture, texture, and impurities. Among them, the color and luster accounted for 20 points, the taste and texture accounted for 30 points, the structure form accounted for 20 points, and the impurities accounted for 30 points. The jam products were provided to 50 sensory tasters for tasting, and the final comprehensive score was taken as the average value. The sensory evaluation standards of specific jam products are shown in Table 1.

Table 1 Sensory Evaluation Criteria

Table 2 Evaluation Results

According to the evaluation results, the more the mixed pomace of kiwi fruit peel and lemon pomace is added, the higher the vitamin C content of the jam is. In Comparative Example 1, the mixed pomace was not added, and the vitamin C content was significantly lower than that of Examples 1-3. , because the kiwi fruit peel and lemon pomace are rich in vitamin C, adding it to the jam after candied fermentation can improve the flavor and taste of the jam and increase the vitamin C content of the jam product. At the same time, the kiwi fruit peel is rich in vitamin C Pectin and dietary fiber can promote gastrointestinal motility. The sensory evaluation score of Comparative Example 1 is also lower than that of Examples 1-3, and this is because the addition of the mixed pomace of kiwi fruit peel and lemon pomace helps to increase the viscosity of the jam product, and the candied process effectively reduces the Jujube kiwi fruit peel and lemon pomace are acidic, and the mixed pomace after fermentation tastes sour and sweet.

Comparative example 2 replaces kiwifruit seed powder with 2% ungrinded kiwifruit seeds, and its sensory evaluation result is obviously lower than that of embodiment 3, because the jam in comparative example 2 has a grainy feeling when eaten, The taste and color are relatively poor, but the kiwi fruit seeds in Example 3 are finely ground and then added to the jam, which not only increases the delicate taste and color of the jam, but also breaks the hard shell of the kiwi fruit seeds, making it easier to digest when eaten, making the kiwi fruit seeds of dog dates Nutrients such as linolenic acid are more easily absorbed by the body.

In Comparative Example 3, no enzyme serum was added, and the sensory evaluation results and vitamin C content test results were similar to Example 3, because the effect of enzyme serum is not to increase the vitamin C content and the taste of jam products, but to improve the metabolism in the body and regulate the stomach Intestines, improve digestion and absorption, enhance immunity, and enhance physical fitness, which is more in line with modern humans' pursuit of healthy food. Finally, in order to protect the activity of the enzyme, all of Examples 1-3 and Comparative Examples 1-3 added enzyme clear liquid when the temperature was lower than 45 degrees, and finally sterilized using ultra-high pressure sterilization technology.

Make full use of all raw materials in the production process, lemon juice is used for color protection, lemon pomace and kiwi fruit peel are used to make enzyme serum, the remaining kiwi fruit peel and lemon pomace are mixed with pomace and added to jam, resources High utilization rate, no resource waste, and high environmental friendliness. The method for preparing the jam is simple, can make good use of the nutritional value of the kiwi fruit and the pear, and expand the potential value of the kiwi fruit and the pear.

The above description is an explanation of the present invention, not a limitation of the invention. Without violating the spirit of the present invention, the present invention can be modified in any form, all within the protection scope of the present invention. The method may also be a cold crushing method or the like.

Claims (10)

1. a compound jam of kiwi fruit, characterized in that: the raw material composition of the jam and its content according to mass percentages are: kiwi fruit pulp 20 ~ 40%, the mixed pomace of kiwi fruit peel and lemon residue 1 ~10%, enzyme serum 3~8%, dog date kiwifruit seed powder 0.5~4%, pear pulp 40~60%, white sugar 10~20%, lemon juice 1.5~3%. 2. according to the described compound jam of kiwi fruit of dog date according to claim 1, it is characterized in that: the raw material composition of described jam and its content according to mass percentage are: kiwi fruit pulp of dog date 28 ~ 33%, kiwi fruit peel of dog date and lemon pomace 3~7% mixed pomace, 4~7% enzyme clear liquid, 1~2% dog date kiwi fruit seed powder, 35~45% Sydney pulp, 13~17% white sugar, 1.8~2.5% lemon juice. 3. according to the described compound jam of kiwi fruit of dog date according to claim 1, it is characterized in that: the raw material composition of described jam and its content according to mass percentage are: 31.5% of kiwi fruit pulp of dog date, the mixing of kiwi fruit peel of dog date and lemon residue Pomace 4%, Enzyme Clear Liquid 5%, Dog Jujube Kiwi Fruit Seed Powder 1.5%, Sydney Pear Pulp 41%, White Sugar 15%, Lemon Juice 2%. 4. according to the preparation method of the dog date kiwi fruit compound jam described in any one of claims 1 to 3, the steps are as follows: (1) Pretreatment: Wash and disinfect the kiwi fruit, put it in boiling water for 10-20 seconds, separate the peel and pulp, wash the lemon and squeeze the juice, add lemon juice to the kiwi fruit skin and pulp to protect the color, wash and disinfect the Sydney with running water; (2) Diced kiwifruit fruit into small pieces, add lemon juice, add water to the pulp and squeeze the juice with a juicer, filter and collect kiwifruit seeds; peel, pit, and cut pears and soak them in lemon juice 1~3min; pears and water are put into the juicer according to the ratio of 4:1, and the pear pulp is placed at 85~90℃ for 4~6 minutes; (3) Treatment of kiwi fruit peel and lemon pomace: chop lemon pomace, mix kiwi fruit peel and lemon pomace in a certain proportion, spread several layers of kiwi fruit peel and lemon pomace in a sterilized glass container Pomace, spread granulated sugar between each layer, spread granulated sugar on the bottom and upper surface of the container, cover the lid to ferment, filter, take the enzyme clear liquid for later use, mix the pomace with water and grind it with a juicer; (4) Treatment of kiwifruit seeds: dry and grind kiwifruit seeds into powder; (5) Production of compound jam: Add pear juice, mixed pomace, and white sugar to the kiwi fruit juice, heat and boil, concentrate for 15 minutes, add agar powder, konjac gum, and carrageenan, and add kiwi fruit seeds while stirring powder, add the remaining lemon juice to taste, control the temperature below 45 degrees, add the enzyme liquid, continue to stir until the sauce body can slide down slowly; (6) Sterilization: Pack the boiled jam into a bag and seal it, and sterilize it under high pressure at room temperature. 5. According to the preparation method of the kiwi fruit compound jam according to claim 4, it is characterized in that: the ratio of the kiwi fruit peel to the lemon residue in the step (3) is 1:8~1:12, and the kiwi fruit fruit jam is 1:8~1:12. The weight ratio of the fruit peel to the lemon pomace solid and the sugar is 4:3-7:3. 6. According to the preparation method of the kiwi fruit compound jam according to claim 4, it is characterized in that: in the step (3), the number of layers of the mixed pomace of kiwi fruit peel and lemon pomace is 2-10, and the lid is covered , Stir after 2~3h, stir 1~2 times a day, filter after 4~6 days of fermentation. 7. The method for preparing the compound jam of dog dates and kiwi fruit according to claim 4, characterized in that: in step (3), the pomace and water are mixed according to the ratio of 7:1 to 10:1 and refined by a juicer. 8. The method for preparing the dog date kiwi fruit compound jam according to claim 4, characterized in that: the grinding time in step (4) is 20-30 minutes. 9. The method for preparing the dog date and kiwi fruit compound jam according to claim 4, characterized in that: the cooking time of the jam in step (5) is 25-45 minutes. 10. The method for preparing the kiwi fruit compound jam according to claim 4, characterized in that: step (6) is treated at room temperature with a pressure of 400-600 MPa for 10-30 minutes.