Mangosteen sauce and making method thereof

Abstract

The invention relates to mangosteen sauce and a making method thereof. The mangosteen sauce is prepared by mixing and blending mangosteen, lemon juice, liquorice, litchi juice, papain, sodium salt and gelatin. The mangosteen sauce made by the making method provided by the invention is fragrant and pleasant in sauce liquid, sour and sweet in taste and rich in nutrition. Mangosteen pedals which are soaked in the sauce liquid, so that the pulp of the mangosteen is wet and succulent and thick and smooth and tender, the sauce liquid is palatable in sourness and sweetness and does not affect the taste and color and luster of the mangosteen if being used for soaking the mangosteen. Low-temperature treatment is adopted in the processing course, so that the nutritional components in the mangosteen can be stored to the maximum extent. In the making process, aspergillus oryzae is inoculated to degrade substances which are hardly absorbed in the raw materials, so that the substances are dissolved in the sauce liquid, and therefore, the nutritional value of the sauce liquid is improved. The sauce liquid contains kojic acid which has a destroying effect, so that the sauce liquid has a function of keeping freshness and preventing corrosion. Protease in the sauce liquid can be used for inhibiting the activity of pectinase to prevent pectinase from destroying pectin in the mangosteen, so that the mangosteen can be maintained in a pulp shape for a long time. The prepared mangosteen sauce can be stored for about 10 months without adding preservatives.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mangosteen jam and a preparation method thereof. Background technique [0002] Mangosteen, formerly known as mangosteen, is native to Southeast Asia. It usually starts to bear fruit after 10 years of planting. It has very strict requirements on the environment. Mangosteen is cold in nature. Excellent beauty and beauty fruit, in addition, it contains very rich nutritional value, which has a very good nutritional supplement effect on the human body, especially for malnourished, weak and ill people. Mangosteen is a seasonal fruit, which can only be eaten during the season when it is on the market, and its freshness period is very short. At present, for long-term preservation of fruits in the market, the fruit is generally made into dried fruit or canned fruit. The preserved fruit will cause a large amount of water loss in the fruit. You can’t appreciate the moist taste of...

AI Technical Summary

Problems solved by technology

[0002] Mangosteen, formerly known as mangosteen, is native to Southeast Asia. It usually starts to bear fruit after 10 years of planting. It has very strict requirements on the environment. Mangosteen is cold in nature. Excellent beauty and beauty fruit, in addition, it contains very rich nutritional value, which has a very good nutritional supplement effect on the human body, especially for malnourished, weak and ill people. Mangosteen is a seasonal fruit, which can only be eaten during the season when it is on the market, and its freshness period is very short. At present, in order to preserve the fruit for a long time in the market, the fruit is generally made into dried fruit or canned fruit. The preserved fruit will cause a large amount of water loss in the fruit. You can’t appreciate the moist taste of fresh fruit, while canned products often extend the shelf life by adding various preservatives and sweeteners, which seriously cover up the taste of the fruit itself