CN107801988B - Fig jam and preparation method thereof - Google Patents
Fig jam and preparation method thereof Download PDFInfo
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- CN107801988B CN107801988B CN201711090295.6A CN201711090295A CN107801988B CN 107801988 B CN107801988 B CN 107801988B CN 201711090295 A CN201711090295 A CN 201711090295A CN 107801988 B CN107801988 B CN 107801988B
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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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- 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
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides fig jam, which comprises the preparation raw materials of fig fermentation liquor and common seasonings in jam preparation; the fig fermentation liquor is obtained by homogenizing the blanched fig; inoculating aspergillus fermentation liquor into the sterilized homogenate for fermentation reaction; the preservation number of the aspergillus is CGMCC No. 14160. The fig jam provided by the invention has the original taste and flavor and nutritional ingredients of fig, is fresh and natural in color and luster, fine and smooth in tissue, free of sugar in the preparation process, low in heat energy, low in sweetness and suitable in sweetness and sourness, is suitable for people of different ages to eat, is simple and controllable in process, and is a safe and healthy jam food.
Description
Technical Field
The invention belongs to the technical field of food preparation, and particularly relates to fig jam and a preparation method thereof.
Background
Ficus carica is the fruit of deciduous shrub or small tree fig tree of Ficus of Moraceae. The fig is rich in nutrition, the dry matter content reaches 14-22%, the fig contains 6.49% of polysaccharide, 34.3% (dry weight) of glucose, 31.2% (dry weight) of fructose and 7.82% (dry weight) of sucrose, and the fig belongs to low-calorie food and weight-losing health-care food. Fig contains 0.03% of various vitamins, particularly contains more carotene, and also contains 18 amino acids, wherein 8 amino acids are essential amino acids for human bodies. Fig has fine and smooth meat quality, the edible part of the fig is more than 90 percent, and the fig has the efficacies of tonifying qi and promoting the production of body fluid, moistening lung and relieving cough, strengthening spleen and stimulating appetite, helping digestion, clearing heat and moistening intestines, stopping diarrhea and treating hemorrhoids, reducing swelling, detoxifying and promoting granulation, improving eyesight, clearing throat and relieving pain and the like, and the fig contains various active anticancer substances such as coumarin, psoralen and the like, and is known as the 'guard for the health of human in the 21 st century'. The fresh-keeping period of the fig fruits is short, the fig fruits are easy to soften and deteriorate after being picked, the fig fruits can be stored for 3-5 days at normal temperature, and the fig fruits are not suitable for long-distance transportation.
The fig is gradually accepted by consumers as a fruit with extremely rich nutritional value and medicinal value, the planting amount, the production amount and the consumption amount of the fig are continuously increased, and the fig has wide market prospect. The jam as a table food has rich nutrition, unique flavor, convenient eating and great consumption market at home and abroad. The fig jam in the current market is mainly processed by a traditional sugar adding method, and the jam has high sweetness, greasy taste, no natural fruity flavor of fig, poor mouthfeel and extremely low consumption. Therefore, the development of preparing the fig jam by using the enzymolysis method can provide a way for deep processing of fig, and has great economic significance.
Disclosure of Invention
The invention aims to provide fig jam with fig taste, flavor and nutritional ingredients and a preparation method thereof, and the fig jam has the advantages of low sugar degree, sweet and sour taste, proper consistency, delicate taste, good product quality and the like.
The preparation raw materials of the fig jam comprise fig fermentation liquor and common seasonings in jam preparation; the fig fermentation liquor is obtained by homogenizing the blanched fig; inoculating aspergillus fermentation liquor into the sterilized homogenate for fermentation reaction;
the Aspergillus is the Aspergillus (Aspergillus sp.) FJ036 strain, which is preserved in No. 3 of West Lu No.1 of Beijing, sunny region, China general microbiological culture Collection center of China microbiological research institute with the preservation number of CGMCC No.14160, 9 and 14 days in 2017.
The common seasoning used in the jam preparation is an acidity regulator for food and a thickener for food;
the food thickener can be gelatin, pectin or xanthan gum, wherein one of the examples is specifically described as gelatin;
the food acidity regulator can be malic acid, lactic acid or citric acid, and one of the embodiments is specifically described as citric acid;
as a specific record of the embodiment, the preparation raw materials of the fig jam comprise 95 parts of fig fermentation liquor and 5 parts of citric acid;
preferably, the fig jam is also added with mulberry;
as a specific description of an embodiment, the preparation raw materials of the fig jam comprise 84 parts of fig fermentation liquor, 8 parts of mulberry, 0.5 part of gelatin and 7.5 parts of citric acid.
The fig jam is prepared by the following specific preparation method:
1) putting fresh fig into water of 90 ℃ for blanching;
2) pulping the figs: obtaining pulp from the hot and blanched figs by a pulping machine;
3) inoculating Aspergillus FJ036 into sterilized fructus fici pulp at 70-80 deg.C, culturing at 28 deg.C for 2-3 days, centrifuging to remove thallus and precipitate to obtain enzyme fermentation liquid;
4) heating the fig pulp to 70-80 ℃ for sterilization, cooling after sterilization, adding enzyme fermentation liquor, reacting for 1-2 hours, and inactivating enzyme at high temperature to obtain fig fermentation liquor;
5) heating and boiling the fig fermentation liquor for 3-5 min, then adding 40% citric acid solution, uniformly stirring, heating and concentrating until the solid content is 45% or more; and (5) sterilizing to finish the preparation.
The fig jam provided by the invention has the original taste and flavor and nutritional ingredients of fig, is fresh and natural in color and luster, fine and smooth in tissue, free of sugar in the preparation process, low in heat energy, low in sweetness and suitable in sweetness and sourness, is suitable for people of different ages to eat, is simple and controllable in process, and is a safe and healthy jam food. Compared with the traditional fig jam, the fig jam is subjected to enzymolysis by aspergillus FJ036 enzyme fermentation liquor, so that fig fibers and proteins in the fig jam can be further decomposed, the tissue fineness is improved, the sugar degree of the jam is improved, sugar does not need to be added, and the taste and flavor of the fig jam are effectively improved. The process greatly improves the quality of the fig jam and can effectively improve the economic benefit of production enterprises.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.
Example 1: screening and physicochemical Properties of the Strain
1. Strain: a natural breeding method for separating Aspergillus from rotten fructus fici. The strain has strong cellulose decomposition capability, high protease enzyme activity, low pectinase enzyme activity, high juice yield and high raw material utilization rate.
2. The culture medium and the detection method comprise the following steps:
(1) potato dextrose liquid medium: potato (peeled) 200g, glucose 20g, distilled water 1000mL, natural pH. Sterilizing at 121 deg.C for 20 min.
(2) Potato dextrose agar medium: potato (peeled) 200g, glucose 20g, agar 20g, distilled water 1000mL, natural pH. Sterilizing at 121 deg.C for 20 min.
(3) Fermentation medium: sterilizing 30% fructus fici pulp at 80 deg.C for 15 min.
(4) And (3) enzyme activity determination: enzyme activity determination of pectinase-sodium hypochlorite method.
Protease activity assay-Folin phenol reagent method.
Determination of enzyme activity of cellulase-DNS method.
3. Screening:
52 mould strains naturally separated from rotten figs are subjected to fermentation tests, and the enzyme activity of fermentation liquor and the juice yield of figs are respectively measured, wherein the results of 5 excellent strains are shown in table 1.
Table 1: enzyme activity determination result of 5-strain mould fermentation liquor
As can be seen from Table 1, the FJ036 strain has the strongest cellulase and protease producing capability and lower pectinase producing capability, the cellulase, protease and pectinase enzyme activities are 51.2 +/-1.5U/mL, 28.2 +/-0.6U/mL and 9.3 +/-0.2U/mL respectively, the juice yield of the figs reaches 90.9 +/-3.5%, and the raw material utilization rate reaches 72.6 +/-2.2%.
Characteristics of aspergillus FJ 036:
(1) form of the composition
Aspergillus FJ036 was spotted on potato dextrose agar medium plates and cultured at 28 ℃ for 3 days until the colony diameter reached 4 cm. The bacterial colony is developed towards the periphery in a concentric circular ring shape, hypha grows in a creeping manner and is white, the bacterial colony becomes black after the spore is formed, the color of the culture medium has no obvious change, no obvious exudate exists, and the smell of mildew exists. The top of the conidium head forms a spherical top sac, a layer of peduncle base and a layer of peduncle are covered on the top, and brown black spherical spores which are aspergillus are grown on the peduncle.
(2) Determination of genetic stability
TABLE 2 results of genetic stability of Aspergillus FJ036 by serial passage
Aspergillus FJ036 strain was subcultured continuously for 10 generations, each generation was separately subjected to fermentation culture, and the cellulase, protease and pectinase activities thereof were measured, and the results are shown in Table 2. In 10 times of continuous passage experiments, the enzyme activity variation range of the strain fermentation liquid is controlled to be-3.23% -3.71%, and the variation range is small, which shows that the aspergillus FJ036 has very good genetic stability.
Preparation of fig fermentation liquor
The preparation method of the fig fermentation liquor comprises the following steps:
1) blanching fresh fig, and crushing and pulping the blanched and enzyme-killed fig to prepare pulp;
2) inoculating Aspergillus FJ036 strain into sterilized fructus fici pulp, and performing fermentation culture; after fermentation is finished, centrifuging to obtain aspergillus FJ036 enzyme fermentation liquor;
3) inoculating aspergillus FJ036 enzyme fermentation liquor into sterilized fig pulp for enzymolysis; and after enzymolysis is finished, inactivating enzyme to obtain fig fermentation liquor.
Table 3: comparison of results of fermentation of Ficus carica
As can be seen from Table 3, the cellulase and protease activities of the Aspergillus FJ036 strain were 51.2 + -1.5U/mL and 28.2 + -0.6U/mL, respectively, which were 27.0% and 18.5% higher than those of Aspergillus niger, respectively. The enzyme activity of the pectinase is respectively 9.3 +/-0.2U/mL and is only 31.1 percent of that of the Aspergillus niger. The juice yield and the raw material utilization rate of the aspergillus FJ036 strain fig are respectively 90.9 +/-3.5 percent and 72.6 +/-2.2 percent, which are respectively 17.1 percent and 15.4 percent higher than those of the aspergillus niger.
Example 2: preparation method of fig jam
The fig jam comprises the following raw materials in parts by weight:
95 parts of fig fermentation liquor and 5 parts of citric acid.
A fig jam is prepared by the following steps:
the preparation method of the fig jam comprises the following steps:
1. fig selecting and cleaning: selecting fresh figs with the maturity of eight ripe, which are free of diseases, insects, rot, peculiar smell and pesticide residues and have no exceeding standard of harmful metals, removing impurities and cleaning; the fig in the step 1 is the blanco produced in the Weihai of Shandong.
2. Blanching and enzyme killing of figs: scalding fresh fructus fici in 90 deg.C water for 2min, and peeling.
3. Pulping the figs: and 2, pulping the peeled figs by a pulping machine (the aperture of a sieve pore is 0.4-1.2 mm), and removing seeds, fruit stalks and the like.
4. Preparation of aspergillus FJ036 enzyme fermentation broth: inoculating a patent strain Aspergillus oryzae FJ036(CGMCC No.14160) into 30% fig pulp sterilized at 70-80 ℃ for 15min, culturing at 28 ℃ for 2 days, centrifuging to remove thallus and precipitate, and thus obtaining Aspergillus oryzae FJ036 enzyme fermentation liquor.
5. Sterilizing and performing enzymolysis to prepare fig fermentation liquor: and (3) heating the fig pulp obtained in the step (3) to 70-80 ℃ for sterilization, cooling to 40 ℃ after sterilization, pouring into an enzymolysis tank, inoculating the aspergillus FJ036 enzyme fermentation liquor obtained in the step (4), reacting for 1-2 hours, and inactivating the enzyme at 100 ℃ for 2min to obtain the fig fermentation liquor with fine tissues.
6. Preparation of citric acid: citric acid was made into a 40% solution.
7. Concentration: and 5, heating and boiling the fig fermentation liquor in the step 5 for 3-5 min, then adding citric acid, uniformly stirring, and heating and concentrating until the solid content is more than 45%.
8. Canning and sealing: and 7, canning the jam obtained in the step 7 while the jam is hot, wherein the temperature of the jam after canning is higher than 80 ℃, and sealing the jam while the jam is hot.
9. And (3) sterilization and cooling: and (4) performing spray sterilization on the fig jam filled in the step (8) at 90 ℃ for 15min, cooling to room temperature, air-drying, labeling, packaging and warehousing.
Table 4 influence of aspergillus FJ036 enzyme fermentation broth on fig jam 1 quality
As can be seen from table 4, the soluble solid content of fig jam treated by aspergillus FJ036 enzyme fermentation broth is 39.18 ± 2.11%, which is increased by 29.3% compared with fig jam treated by aspergillus FJ036 enzyme fermentation broth. The fig jam is light yellow green, fresh and natural in color and luster, fine and smooth in tissue, and has typical fig fragrance and flavor.
Example 2:
the fig jam comprises the following raw materials in parts by weight:
84 parts of fig fermentation liquor, 8 parts of mulberry, 0.5 part of gelatin and 7.5 parts of citric acid.
The preparation method comprises the following steps:
1. selecting and treating mulberries: the mulberry is selected from fresh mulberries with the maturity of more than eighty percent, which are free of diseases, insects, rot, peculiar smell, pesticide residues and harmful metals, the mulberries are cleaned after impurities are removed, pulping is carried out by a pulping machine (the pore diameter of a sieve is 0.4-1.2 mm), fruit stalks are removed, and the like, so that the mulberry fruit pulp is prepared.
2. Fig selecting and cleaning: selecting fresh figs with the maturity of more than ninety percent, which are free of diseases, insects, rot, odor and pesticide residues and have harmful metals not exceeding the standard, removing impurities and cleaning; the fig in the step 2 is the blanco produced in the Weihai of Shandong.
3. Blanching and enzyme killing of figs: scalding fresh fructus fici in 90 deg.C water for 2min, and peeling.
4. Pulping the figs: and 3, pulping the peeled figs by a pulping machine (the aperture of a sieve pore is 0.4-1.2 mm), and removing seeds, fruit stalks and the like.
5. Preparation of aspergillus FJ036 enzyme fermentation broth: inoculating a patent strain Aspergillus oryzae FJ036(CGMCC No.14160) into 30% fig pulp sterilized at 70-80 ℃ for 15min, culturing at 28 ℃ for 2 days, centrifuging to remove thallus and precipitate, and thus obtaining Aspergillus oryzae FJ036 enzyme fermentation liquor.
6. Sterilizing and performing enzymolysis to prepare fig fermentation liquor: and (3) heating the fig pulp obtained in the step (4) to 70-80 ℃ for sterilization, cooling to 40 ℃ after sterilization, pouring into an enzymolysis tank, inoculating the aspergillus FJ036 enzyme fermentation liquor obtained in the step (5), reacting for 1-2 hours, and inactivating the enzyme at 100 ℃ for 2min to obtain the fig fermentation liquor with fine tissues.
7. Preparation of citric acid: citric acid was made into a 40% solution.
8. Preparation of thickener gelatin: adding a small amount of boiling water into gelatin, stirring, and heating in water bath at about 70 deg.C to obtain sol.
9. Concentration: and (3) heating and boiling the fig pulp obtained in the step (6) and the mulberry pulp obtained in the step (1) for 3-5 min, then adding citric acid and a thickening agent gelatin, uniformly stirring, and heating and concentrating until the solid content is more than 45%.
10. Canning and sealing: and (4) canning the jam obtained in the step (9) while the jam is hot, wherein the temperature of the jam after canning is higher than 80 ℃, and sealing the jam while the jam is hot.
11. And (3) sterilization and cooling: and (3) performing spray sterilization on the fig jam filled in the step (10) at 90 ℃ for 15min, cooling to room temperature, air-drying, labeling, packaging and warehousing.
TABLE 5 influence of Aspergillus FJ036 enzyme fermentation broth on fig jam 2 quality
As can be seen from table 5, the soluble solid content of fig jam treated by aspergillus FJ036 enzyme fermentation broth is 46.39 ± 1.37, which is 21.9% higher than fig jam treated by aspergillus FJ036 enzyme fermentation broth. The fig jam is brownish red, fresh and natural in color and luster, fine and smooth in tissue, and has typical fig fragrance and flavor.
Claims (8)
1. The fig jam is characterized in that the preparation raw materials of the fig jam comprise fig fermentation liquor and common seasonings in jam preparation; the fig fermentation liquor is obtained by homogenizing the blanched fig; inoculating an aspergillus enzyme fermentation liquid into the sterilized homogenate liquid for fermentation reaction; the preservation number of the aspergillus is CGMCC No. 14160.
2. The fig jam according to claim 1, characterized in that the seasoning commonly used in the preparation of the fig jam is an acidity regulator for food and/or a thickener for food.
3. The fig jam according to claim 2, wherein the food thickener is any one or more of gelatin, pectin or xanthan gum.
4. The fig jam according to claim 2, wherein the acidity regulator for food is one or more of malic acid, lactic acid and citric acid.
5. The fig jam according to claim 1, wherein the preparation raw materials comprise 95 parts of fig fermentation liquor and 5 parts of citric acid.
6. The fig jam according to claim 1, wherein the preparation raw material further comprises mulberry.
7. The fig jam as claimed in claim 6, wherein the preparation raw materials comprise 84 parts of fig fermentation liquor, 8 parts of mulberry, 0.5 part of gelatin and 7.5 parts of citric acid.
8. A process for preparing fig jam according to claim 1, characterized in that it comprises the following steps:
1) putting fresh fig into water of 90 ℃ for blanching;
2) pulping the figs: obtaining pulp from the hot and blanched figs by a pulping machine;
3) inoculating aspergillus into fig pulp sterilized at 70-80 ℃, culturing for 2-3 days at 28 ℃, and centrifuging to remove thalli and precipitate after the culture is finished to prepare enzyme fermentation liquor;
4) heating the fig pulp to 70-80 ℃ for sterilization, cooling after sterilization, adding enzyme fermentation liquor, reacting for 1-2 hours, and inactivating enzyme at high temperature to obtain fig fermentation liquor;
5) heating and boiling the fig fermentation liquor for 3-5 min, then adding a citric acid solution with the concentration of 40%, uniformly stirring, and heating and concentrating until the solid content is 45% or more; and (5) sterilizing to finish the preparation.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130138965A (en) * | 2012-06-12 | 2013-12-20 | 주식회사 빙그레 | Manufacturing method of fruit jam using fresh fruit taste |
| CN104920931A (en) * | 2015-05-25 | 2015-09-23 | 安徽省怀远县华夏药械有限责任公司 | Mangosteen sauce and making method thereof |
| CN106262321A (en) * | 2016-08-23 | 2017-01-04 | 彭常安 | A kind of processing method of Fructus Mali Asiaticae fruit jam |
| CN106579211A (en) * | 2016-12-15 | 2017-04-26 | 石河子大学 | Purple carrot monascus fermented jam and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130138965A (en) * | 2012-06-12 | 2013-12-20 | 주식회사 빙그레 | Manufacturing method of fruit jam using fresh fruit taste |
| CN104920931A (en) * | 2015-05-25 | 2015-09-23 | 安徽省怀远县华夏药械有限责任公司 | Mangosteen sauce and making method thereof |
| CN106262321A (en) * | 2016-08-23 | 2017-01-04 | 彭常安 | A kind of processing method of Fructus Mali Asiaticae fruit jam |
| CN106579211A (en) * | 2016-12-15 | 2017-04-26 | 石河子大学 | Purple carrot monascus fermented jam and preparation method thereof |
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