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CN112914063A - Low-sugar longan pomace jam capable of maintaining beauty and keeping young and preparation method thereof - Google Patents

Low-sugar longan pomace jam capable of maintaining beauty and keeping young and preparation method thereof Download PDF

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Publication number
CN112914063A
CN112914063A CN202110247363.5A CN202110247363A CN112914063A CN 112914063 A CN112914063 A CN 112914063A CN 202110247363 A CN202110247363 A CN 202110247363A CN 112914063 A CN112914063 A CN 112914063A
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jam
longan
pomace
low
beauty
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贾冬英
蓝绪悦
王玲
杜沁岭
徐文
姚开
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Sichuan University
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Sichuan University
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/771—Organic compounds containing hetero rings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
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    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract

The invention provides a low-sugar longan pomace jam for maintaining beauty and keeping young and a preparation method thereofRed date, honey, desalted whey protein, dried mulberry, black fungus, collagen peptide, wolfberry fruit, tuckahoe powder, yam powder, low methoxyl pectin, D-sodium erythorbate, CaCl2Citric acid, vitamin C; the preparation process comprises the steps of raw material pretreatment, material softening, refining, material mixing, boiling, filling, sterilization and cooling. The beautifying low-sugar longan pomace jam is fine and smooth in texture, sour and sweet in taste, prominent in flavor and attractive in color, is rich in vitamin C, polysaccharide and polyphenol, contains dietary fibers, proteins, calcium, potassium, magnesium, iron and other nutritional ingredients, and has the effects of beautifying, tonifying qi, enriching blood and enhancing immunity.

Description

Low-sugar longan pomace jam capable of maintaining beauty and keeping young and preparation method thereof
Technical Field
The invention belongs to the field of food processing, and particularly relates to a low-sugar longan pomace jam capable of maintaining beauty and keeping young and a preparation method thereof.
Background
The longan, also known as longan, not only contains nutrient components such as saccharides, amino acids, vitamin C, iron, zinc and the like, but also contains active components such as polysaccharide, polyphenol, nucleoside and the like, and has the effects of nourishing heart and spleen, tonifying qi and blood, resisting inflammation, resisting aging, regulating endocrine and the like. Longan juice and longan fruit wine are main deep-processed products of longan, and a large amount of by-products, namely longan pomace, are generated in the processing process of the longan fruit wine. The longan pomace is rich in dietary fiber, polysaccharide and polyphenol substances, and has high utilization value. However, at present, domestic longan pomace is rarely utilized and is generally discarded as waste, thereby causing resource waste and environmental pollution. At present, only jelly and dietary fiber powder exist in products developed by taking longan pulp as a raw material, and researches on preparing jam by utilizing the longan pulp are rarely reported.
The traditional jam belongs to high-sugar food, and the sugar content is usually as high as more than 60%. With the increase of health consciousness of people, consumers prefer the nutritional and healthy jam with low sugar and various nutrients and active ingredients. The sugar content of the low-sugar jam is usually lower than 45%, so that the low-sugar jam is more nutritional and healthy and has a more refreshing mouthfeel. Therefore, the longan pomace is used as a main raw material, and the longan pomace is matched with various foods with the functions of maintaining beauty and keeping young, whey protein and vitamin C, so that the low-sugar jam which is rich in vitamin C, contains dietary fibers, proteins and iron and can maintain beauty and keep young, tonify qi and enrich blood is developed, and a new way is provided for the high-added-value utilization of the longan pomace resource.
Disclosure of Invention
The invention aims to solve the problem of effective utilization of longan pomace and provides low-sugar longan pomace jam for maintaining beauty and keeping young and a preparation method thereof. The jam prepared by the method disclosed by the invention is fine and smooth in texture, sour, sweet and delicious in taste, outstanding in flavor and attractive in color, is rich in vitamin C, polysaccharide and polyphenol, contains nutritional ingredients such as dietary fiber, protein, calcium, potassium, magnesium, iron and the like, and has the effects of maintaining beauty, keeping young, tonifying qi, enriching blood and enhancing immunity.
The low-sugar longan pomace jam capable of maintaining beauty and keeping young is characterized by comprising, by mass, 55-75 parts of longan pomace, 10-16 parts of denucleated red dates, 6-8 parts of honey, 1.5-5 parts of desalted whey protein, 1-3 parts of dried mulberries, 1-3 parts of black fungus, 1-2 parts of collagen peptides, 1-2 parts of wolfberry fruits, 1-2 parts of poria cocos powder, 1-2 parts of yam powder, 0.6-0.8 part of low-methoxyl pectin, 0.32-0.45 part of D-sodium erythorbate, CaCl20.2-0.4 part of citric acid, 0.1-0.3 part of citric acid and 0.05-0.1 part of vitamin C;
the preparation process comprises the steps of raw material pretreatment, material softening, refining, material mixing, boiling, filling, sterilization and cooling, wherein the material softening comprises the steps of putting pretreated black fungus into 0.05% -0.1% citric acid solution 35-40 times of the weight of the black fungus, keeping the temperature at 85-90 ℃ for 10-15 min, adding denucleated red dates, medlar and dried mulberries, keeping the temperature at 85-90 ℃ for 5-10 min, and taking out to obtain a softened material and a softening liquid respectively.
In the technical scheme, the longan pomace is longan pulp juice or fermented pomace or a combination thereof.
In the technical scheme, the raw material pretreatment comprises the steps of soaking black fungus in water for 1-1.5 hours, and then sequentially cleaning, removing impurities and draining.
In the technical scheme, the refining is to add drinking purified water and softened materials which are 2-3 times of the mass of longan pomace, refine the longan pomace by a beater until the granularity of the mixed materials is 1-3 mm, add D-sodium erythorbate, and uniformly mix the materials to obtain the composite fruit paste.
In the above technical scheme, the mixing is performed by adding CaCl2And sequentially adding the citric acid and the low methoxyl pectin solution into the composite fruit paste, and uniformly mixing to obtain a mixed material.
In the technical scheme, the low-methoxyl pectin solution is obtained by adding low-methoxyl pectin into softening liquid at 60-70 ℃, and fully stirring and dissolving.
In the technical scheme, the boiling is to keep the mixed material in a slightly boiling state for 30-35 min under stirring, then sequentially add honey, desalted whey protein, collagen peptide and vitamin C, and keep the slightly boiling state for 3-5 min under stirring to obtain the concentrated jam.
In the technical scheme, the filling is to fill the concentrated jam while the concentrated jam is hot and immediately seal the concentrated jam.
In the technical scheme, the sterilization is to keep the filled concentrated jam at 80-85 ℃ for 15-20 min.
In the technical scheme, the cooling is to rapidly cool the sterilized jam to room temperature.
The invention has the beneficial effects that:
1. the longan pulp is used as a main raw material, and the red dates, the dried mulberries, the black fungus, the medlar, the Chinese yam, the poria cocos, the desalted whey protein, the collagen peptide and the vitamin C are used at the same time. The red dates contain nutritional ingredients such as protein, saccharides, organic acid, vitamin C, various mineral substances, amino acid and the like, and can tonify middle-jiao and Qi, nourish blood and calm nerves; the dried mulberry contains carotene, vitamin E, various mineral substances, anthocyanin and other ingredients, and has the effects of tonifying liver and kidney, nourishing yin and supplementing blood, promoting the production of body fluid and quenching thirst and the like; the black fungus is a food with the highest iron content (the iron content of each 100g of black fungus is up to 98mg), and can expel toxin, beautify the face, tonify qi, enrich the blood, nourish yin and moisten the lung; fructus Lycii is rich in polysaccharide, vitamin C, ferrum, various amino acids, betaine, and flavonoid, and has effects in nourishing liver, invigorating kidney, improving hematopoietic function, resisting aging, and relieving fatigue; rhizoma Dioscoreae and Poria are rich in active polysaccharide, and have effects of invigorating spleen, nourishing kidney, and enhancing immunity. The raw materials are matched for use, so that the flavor of the jam can be enriched, the color of the jam can be improved, and the effects of beautifying and nourishing the face and enriching the blood of the jam can be effectively enhanced. In addition, the whey protein is a high-quality protein, and the proper amount of the whey protein can improve the content of the high-quality protein of the product and provide a raw material for synthesizing the hemoglobin; the collagen peptide can provide various amino acids required by skin metabolism after being absorbed by a human body, and has the effects of maintaining beauty and keeping young and delaying aging; vitamin C is used as reducing agent, and can reduce ferric iron in food into ferrous iron in small intestine, thereby promoting iron absorption and utilization of human body, and preventing iron deficiency anemia.
2. Besides the raw materials for maintaining beauty and keeping young, the formula of the invention also uses honey and CaCl2Low methoxyl pectin, citric acid and D-sodium erythorbate. The honey is a natural food, has sweet taste, and can enhance the functions of nourishing yin and moistening dryness of the product and be beneficial to improving the quality of the product when being added in a proper amount; the low methoxyl pectin as thickener must be in divalent cation (such as Ca)2+) In the presence of a gel which forms with CaCl2The combination can endow the product with good gel state; the citric acid can enrich the taste of the product and improve the mouthfeel of the product; the D-sodium erythorbate is used as antioxidant, can inhibit oxidative degradation of pigment and flavor substances in jam, and improve color and flavor stability.
3. The pretreated black fungus is put into the citric acid solution for softening, and the softening of the black fungus is accelerated by utilizing the hydrolysis action of the citric acid, so that the subsequent refining operation is facilitated, and the dissolution of black fungus polysaccharide can be promoted.
4. In the invention, the softening liquid is used for dissolving the low methoxyl pectin, so that the active ingredients in the functional raw materials can be fully utilized.
5. The jam is boiled under the condition of small fire, and the honey, the desalted whey protein, the collagen peptide and the vitamin C are added when the end point is approached, so that the loss of nutrient components in the jam can be reduced.
6. The method has the advantages of simple production process, less production equipment investment and easy realization of industrial production.
Detailed Description
The low-sugar longan pomace jam for maintaining beauty and keeping young and the preparation method thereof are further explained by the following examples.
Example 1
In the embodiment, the beautifying and skin nourishing low-sugar longan pomace jam ingredients comprise, by mass, 25kg of longan pulp fermented pomace and 25kg of longan pulp fermented pomace50kg of squeezed fruit residues of round pulp, 10kg of denucleated red dates, 6kg of honey, 1.5kg of desalted whey protein, 1kg of dried mulberries, 1kg of black fungus, 1kg of collagen peptides, 1kg of wolfberry fruits, 1kg of tuckahoe powder, 1kg of yam powder, 0.6kg of low methoxyl pectin, 0.45kg of D-sodium erythorbate, CaCl20.3kg, 0.1kg of citric acid and 0.05kg of vitamin C, and the preparation method comprises the following steps:
(1) pretreatment of raw materials
Soaking black fungus in water for 1h, and sequentially cleaning, removing impurities and draining;
(2) softening of materials
Putting 1kg of pretreated black fungus into 40kg (40 times) of 0.05% citric acid solution, keeping the solution at 90 ℃ for 10min, then adding 10kg of pitted red dates, 1kg of medlar and 1kg of dried mulberries, keeping the solution at 90 ℃ for 5min, and taking out the materials to obtain a softened material and a softened solution respectively;
(3) refining
Adding 225kg (3 times) of drinking purified water and softened materials into 25kg of longan pulp fermented pomace and 50kg of longan pulp juiced pomace, refining the mixture by a beater until the granularity of the mixed material is 3mm, then adding 0.45kg of D-sodium erythorbate, and uniformly mixing to obtain composite fruit paste;
(4) mixing material
0.3kg of CaCl2Sequentially adding 0.1kg of citric acid and 0.6kg of low methoxyl pectin (dissolved in softening liquid at 70 ℃) into the composite fruit paste, and uniformly mixing to obtain a mixed material;
(5) decocting and boiling
Keeping the mixed material in a slightly boiling state for 30min under stirring, then sequentially adding 6kg of honey, 1.5kg of desalted whey protein, 1kg of collagen peptide and 0.05kg of vitamin C, and keeping the slightly boiling state for 3min under stirring to obtain concentrated jam;
(6) filling, sterilizing, and cooling
And (3) filling the jam in a hot state, immediately sealing, keeping at 80 ℃ for 20min, and quickly cooling to room temperature to obtain the low-sugar longan pomace jam for maintaining beauty and keeping young.
Example 2
In the embodiment, the beautifying and skin nourishing low-sugar longan pomace jam ingredients and the quality thereofThe ingredients of the feed are 65kg of longan pulp fermented pomace, 13kg of pitted red dates, 7kg of honey, 3.5kg of desalted whey protein, 2kg of dried mulberries, 2kg of black fungus, 1.5kg of collagen peptide, 1.5kg of medlar, 1.5kg of tuckahoe powder, 1.5kg of yam powder, 0.7kg of low methoxyl pectin, 0.32kg of D-sodium erythorbate, CaCl20.2kg, 0.2kg of citric acid and 0.08kg of vitamin C, and the preparation method comprises the following steps:
(1) pretreatment of raw materials
Soaking black fungus in water for 1.2h, and sequentially cleaning, removing impurities and draining;
(2) softening of materials
Putting 2kg of pretreated black fungus into 76kg (38 times) of 0.08% citric acid solution, keeping the solution at 88 ℃ for 13min, then adding 13kg of denucleated red dates, 1.5kg of medlar and 2kg of dried mulberries, keeping the solution at 88 ℃ for 8min, and taking out the materials to obtain a softening material and a softening solution respectively;
(3) refining
Adding 162.5kg (2.5 times) of drinking purified water and softened materials into 65kg of longan pulp fermented pomace, refining by a beater until the granularity of the mixed materials is 2mm, then adding 0.32kg of D-sodium erythorbate, and uniformly mixing to obtain composite fruit paste;
(4) mixing material
0.2kg of CaCl2Sequentially adding 0.2kg of citric acid and 0.7kg of low methoxyl pectin (dissolved in 65 ℃ softening liquid) into the composite fruit paste, and uniformly mixing to obtain a mixed material;
(5) decocting and boiling
Keeping the mixed material in a slightly boiling state for 33min under stirring, then sequentially adding 7kg of honey, 3.5kg of desalted whey protein, 1.5kg of collagen peptide and 0.08kg of vitamin C, and keeping the slightly boiling state for 4min under stirring to obtain concentrated jam;
(6) filling, sterilizing, and cooling
Filling the jam while hot, immediately sealing, keeping at 83 ℃ for 18min, and rapidly cooling to room temperature to obtain the low-sugar longan pomace jam for maintaining beauty and keeping young.
Example 3
In the embodiment, the beautifying and skin nourishing low-sugar longan pomace jam ingredient comprises the following components in parts by mass55kg of longan pulp juicing pomace, 16kg of pitted red dates, 8kg of honey, 5kg of desalted whey protein, 3kg of dried mulberries, 3kg of black fungus, 2kg of collagen peptide, 2kg of wolfberry fruits, 2kg of tuckahoe powder, 2kg of yam powder, 0.8kg of low methoxyl pectin, 0.4kg of D-sodium erythorbate, CaCl20.4kg, 0.3kg of citric acid and 0.1kg of vitamin C, and the preparation method comprises the following steps:
(1) pretreatment of raw materials
Soaking black fungus in water for 1.5h, and sequentially cleaning, removing impurities and draining;
(2) softening of materials
Putting 3kg of pretreated black fungus into 105kg (35 times) of 0.1% citric acid solution, keeping the temperature at 85 ℃ for 15min, then adding 16kg of denucleated red dates, 2kg of medlar and 3kg of dried mulberries, keeping the temperature at 85 ℃ for 10min, and taking out to obtain a softened material and a softened liquid respectively;
(3) refining
Adding 110kg (2 times) of drinking purified water and softened materials into 55kg of longan pulp juiced pomace, refining the mixture by a pulping machine until the granularity of the mixed materials is 1mm, then adding 0.4kg of D-sodium erythorbate, and uniformly mixing to obtain composite fruit paste;
(4) mixing material
0.4kg of CaCl2Sequentially adding 0.3kg of citric acid and 0.8kg of low methoxyl pectin (dissolved in softening liquid at 60 ℃) into the composite fruit paste, and uniformly mixing to obtain a mixed material;
(5) decocting and boiling
Keeping the mixture in a slightly boiling state for 35min under stirring, then sequentially adding 8kg of honey, 5kg of desalted whey protein, 2kg of collagen peptide and 0.1kg of vitamin C, and keeping the mixture in a slightly boiling state for 5min under stirring to obtain concentrated jam;
(6) filling, sterilizing, and cooling
Filling the jam while hot, immediately sealing, keeping at 85 ℃ for 15min, and rapidly cooling to room temperature to obtain the low-sugar longan pomace jam for maintaining beauty and keeping young.
The low-sugar longan pomace jam for maintaining beauty and keeping young is prepared according to the method in example 3, and the main nutrition and active ingredients of the low-sugar longan pomace jam are respectively measured by the following methods:
(1) the protein determination refers to a Kjeldahl method of a first method of determination of protein in GB 5009.5 national food safety standard;
(2) fat determination refers to the second method acid hydrolysis method of determination of fat in GB5009.6 national food safety standard;
(3) the total dietary fiber determination refers to the determination of dietary fiber in GB 5009.88 national food safety standard;
(4) the moisture measurement refers to a direct drying method of a first method of measuring moisture in GB5009.3 national food safety standard food;
(5) the ash content is determined according to the determination of ash content in GB5009.4 national food safety standard, namely the determination of total ash content in food by the first method;
(6) the vitamin C is measured according to a second method fluorescence method of GB5009.86 determination of ascorbic acid in food safety national standard food;
(7) the mineral substance is determined by referring to the second method inductively coupled plasma emission spectrometry (ICP-OES) of GB5009.268 determination of multiple elements in national food safety standard;
(8) determination of main active ingredients: measuring polysaccharide content in the jam by using glucose as a standard substance and adopting a phenol-sulfuric acid method; measuring polyphenol content in the jam by adopting gallic acid as a standard substance and adopting a Folin phenol method.
The main nutrients and active substances of the low-sugar longan pomace jam for maintaining beauty and keeping young are shown in table 1.
TABLE 1 Low-sugar longan pomace jam with skin caring effect and its main nutrients and active ingredients
Figure BDA0002964566320000071
As can be seen from table 1, the content of carbohydrate in the longan pomace jam is only 10.9%, which completely meets the low-sugar jam standard. The jam is rich in vitamin C, polysaccharide and polyphenol, and contains dietary fiber, protein, calcium, potassium, magnesium, ferrum, etc. The combined action of the components endows the jam with the functions of maintaining beauty and keeping young, tonifying qi and enriching blood and enhancing immunity.

Claims (10)

1.一种美容养颜低糖桂圆果渣果酱，其特征在于该果酱的组分及其质量份为桂圆果渣55～75份、去核红枣10～16份、蜂蜜6～8份、脱盐乳清蛋白1.5～5份、桑葚干1～3份、黑木耳1～3份、胶原蛋白肽1～2份、枸杞子1～2份、茯苓粉1～2份、山药粉1～2份、低甲氧基果胶0.6～0.8份、D-异抗坏血酸钠0.32～0.45份、CaCl2 0.2～0.4份、柠檬酸0.1～0.3份、维生素C 0.05～0.1份；1. A low-sugar longan pomace jam for beauty and beauty, it is characterized in that the component of this jam and its mass parts are 55～75 parts of longan pomace, 10～16 parts of pitted red dates, 6～8 parts of honey, desalted whey 1.5-5 parts protein, 1-3 parts dried mulberries, 1-3 parts black fungus, 1-2 parts collagen peptides, 1-2 parts wolfberry, 1-2 parts Poria powder, 1-2 parts yam powder, low Methoxy pectin 0.6-0.8 part, D-sodium erythorbate 0.32-0.45 part, CaCl 2 0.2-0.4 part, citric acid 0.1-0.3 part, vitamin C 0.05-0.1 part; 其制备工艺包括原料预处理、物料软化、细化、混料、熬煮、灌装、杀菌和冷却，其中，物料软化是先将预处理黑木耳放入其质量35～40倍的0.05％～0.1％柠檬酸溶液中，于85～90℃下保持10～15min，然后加入去核红枣、枸杞子和桑葚干，于85～90℃下保持5～10min，捞出后分别得到软化物料和软化液。Its preparation process includes raw material pretreatment, material softening, refining, mixing, boiling, filling, sterilization and cooling, wherein, material softening is to first put the pretreated black fungus into 0.05% ~ 35 ~ 40 times its mass. In 0.1% citric acid solution, keep it at 85～90℃ for 10～15min, then add pitted red dates, wolfberry and dried mulberry, keep at 85～90℃ for 5～10min, take out the softened material and softened mulberry respectively liquid. 2.根据权利要求1所述美容养颜低糖桂圆果渣果酱，其特征在于所述桂圆果渣为桂圆果肉榨汁或发酵后的果渣或其组合。2. The beauty-enhancing low-sugar longan pomace jam according to claim 1 is characterized in that the longan pomace is the pomace after the longan pulp is squeezed juice or fermented or a combination thereof. 3.根据权利要求1所述美容养颜低糖桂圆果渣果酱，其特征在于所述原料预处理是将黑木耳用水浸泡1～1.5h后依次进行清洗、除杂、沥水。3. The low-sugar longan pomace jam for beauty and beauty according to claim 1, characterized in that the raw material pretreatment is to sequentially clean, remove impurities and drain water after soaking the black fungus in water for 1 to 1.5 hours. 4.根据权利要求1所述美容养颜低糖桂圆果渣果酱，其特征在于所述细化是在桂圆果渣中加入其质量2～3倍的饮用纯净水和软化物料，用打浆机细化至混合物料的粒度为1～3mm，然后加入D-异抗坏血酸钠，混匀后得到复合果泥。4. according to claim 1, it is characterized in that described refining is to add the drinking pure water and softening material of 2～3 times of its quality in the longan pomace, and refine to 2～3 times with a beater. The particle size of the mixed material is 1-3 mm, then D-sodium erythorbate is added, and the compound fruit puree is obtained after mixing. 5.根据权利要求1所述美容养颜低糖桂圆果渣果酱，其特征在于所述混料是将CaCl2、柠檬酸、低甲氧基果胶溶液依次加入到复合果泥中，混匀后得到混合物料。5. beauty-enhancing low-sugar longan pomace jam according to claim 1, is characterized in that described mixing is to successively join CaCl 2 , citric acid, low methoxyl pectin solution in composite fruit puree, after mixing, obtain Mixed materials. 6.根据权利要求5所述美容养颜低糖桂圆果渣果酱，其特征在于所述低甲氧基果胶溶液是将低甲氧基果胶加入60～70℃软化液中，充分搅拌溶解后得到。6. The low-sugar longan pomace jam for beauty and beauty according to claim 5, characterized in that the low-methoxyl pectin solution is obtained by adding low-methoxyl pectin to a softening solution at 60-70° C., fully stirring and dissolving. . 7.根据权利要求1所述美容养颜低糖桂圆果渣果酱，其特征在于所述熬煮是将混合物料在搅拌下保持微沸状态30～35min，然后依次加入蜂蜜、脱盐乳清蛋白、胶原蛋白肽和维生素C，在搅拌下保持微沸状态3～5min，得到浓缩果酱。7. The low-sugar longan pomace jam for beauty and beauty according to claim 1, characterized in that the boiling is to keep the mixture in a slightly boiling state for 30 to 35min under stirring, and then successively add honey, desalinated whey protein, collagen protein Peptide and vitamin C are kept in a slightly boiling state for 3-5 minutes under stirring to obtain concentrated jam. 8.根据权利要求1所述美容养颜低糖桂圆果渣果酱，其特征在于所述灌装是将浓缩果酱趁热灌装并立即封口。8. The low-sugar longan pomace jam for beauty and beauty according to claim 1, characterized in that the filling is to fill the concentrated jam while hot and seal it immediately. 9.根据权利要求1所述美容养颜低糖桂圆果渣果酱，其特征在于所述杀菌是将灌装后的浓缩果酱于80～85℃下保持15～20min。9 . The low-sugar longan pomace jam for beauty and beauty according to claim 1 , wherein the sterilization is to keep the concentrated jam after filling for 15 to 20 minutes at 80 to 85° C. 10 . 10.根据权利要求1所述美容养颜低糖桂圆果渣果酱，其特征在于所述冷却是将杀菌后的果酱快速冷却至室温。10. The low-sugar longan pomace jam for beauty and beauty according to claim 1, wherein the cooling is to rapidly cool the sterilized jam to room temperature.
CN202110247363.5A 2021-03-05 2021-03-05 Low-sugar longan pomace jam capable of maintaining beauty and keeping young and preparation method thereof Pending CN112914063A (en)

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