Method for making fermented jam

Abstract

The invention provides a method for making fermented jam. The method comprises the following steps of: performing enlarge cultivation, the preparation of powder freeze-drying strains and the compounding of compound bacterium fermenting agent freeze-dried powder on lactobacillus rhamnosus, lactobacillus paracasei subsp. paracasei, streptococcus thermophilus and candida utilis which serve as original strains to obtain compound bacterium fermenting agent freeze-dried powder; preparing clean fruits into fruit pulp by using a colloid mill, adding white granulated sugar in an amount which is 6 percent of the weight of the fruit pulp, and stirring fully for completely dissolving the sugar to get fruit pulp added with the sugar; and sterilizing the fruit pulp added with sugar by instant sterilizer at the superhigh temperature of 142 DEG C for 3 seconds, cooling to the temperature of 37 DEG C, adding the compound bacterium fermenting agent freeze-dried powder in an amount which is 0.03 percent of the weight of solid matters in concentrated grape fruit juice added with the sugar, standing at the temperature of 37 DEG C, fermenting for 48 hours, and packaging the fermented fruit pulp under aseptic condition to obtain the finished compound probiotic fermented jam.

Description

technical field [0001] The invention relates to a method for preparing fermented jam, in particular to a method for fermenting mixed jam with compound bacteria, which belongs to the field of bioengineering. Background technique [0002] Jam is a gel substance made by mixing fruits, sugar and acidity regulators and boiling at a temperature exceeding 100°C, also called fruit jam. Making jam is a way to preserve fruit for a long time. Jam contains natural fruit acid, which can promote the secretion of digestive juice, enhance appetite and help digestion. It is mainly used to spread on bread or toast. Regardless of whether small fruits such as strawberries, blueberries, grapes, rose hips, or large fruits such as plums, oranges, apples, peaches, etc. are cut into small pieces, they can also be made into jam. In order to increase the viscosity of the product, most jams are properly added with colloidal substances, such as pectin, bean gum and carrageenan. Pure natural fermented...

AI Technical Summary

Problems solved by technology

In order to increase the viscosity of the product, most jams are properly added with colloidal substances, such as pectin, bean gum and carrageenan. Pure natural fermented jams have not yet appeared in the market