Blueberry jam condiment

A technology for blueberry jam and condiment, which is applied in the directions of food ingredients, the function of food ingredients, and protein-containing food ingredients, etc., to achieve the effects of improving color and taste, avoiding the problem of astringency, and being beneficial to human body absorption.

Inactive Publication Date: 2016-08-31
HUNAN XINGCHENG MINGYUE ECOLOGY AGRI TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, using mucormyces to ferment cooked soybeans to produce small peptide substances, which are combined with blueberry pigments to obtain products with multiple functions, is almost a blank in the market at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment one: the extraction method of blueberry pigment

[0047] 200 kg of non-rotten blueberry raw materials are selected, washed, air-dried at 45-55° C. to control the water content of the blueberries at 30-40 percent, and the blueberries are mashed and beaten to obtain blueberry pulp. Take 150L of blueberry pulp, add 300L of 70% ethanol aqueous solution, adjust the pH value to 4 with 0.1mol / L hydrochloric acid, ultrasonically extract for 35 hours, filter with 2 layers of gauze, repeat twice, combine the filtrates, and extinguish the filter residue at 100-110°C Bacteria for 10-30 minutes for later use, the resulting filtrate was concentrated under reduced pressure below 50°C to 1 / 30 of the original volume, adsorbed on XDA-8 macroporous resin, and gradient eluted with 12BV of 40-80% ethanol aqueous solution, collected The eluate was obtained, and the eluate was concentrated to dryness under reduced pressure below 50° C. to obtain blueberry pigment.

Embodiment 2

[0048] Embodiment 2: a kind of blueberry jam condiment

[0049] Rinse 1000kg of fresh soybeans with water for 10 minutes to remove impurities, then soak them in 8000L of water at a temperature of 45-50°C for 130 minutes, so that the absorption rate of soybeans is 80%, and the volume expansion rate of soybeans is 120-130 %, and then put it into a pot for steaming. After boiling the water, steam it with steam for 60 minutes, then steam it with small steam for 120 minutes until it is fully cooked. Add 400L of cooled boiled water to the boiled soybeans, crush, beat, stir evenly, sterilize, heat to 100°C, and keep for 20 minutes to obtain cooked soybeans after beating, take 1000kg of cooked soybeans after beating, and cool them To normal temperature, inoculate with 100L mucor spore suspension, put it into a culture room at 18-20°C, and ferment aerobically for 5 days to obtain fermented mold base. Take 100kg of fermented mold germ, filter it once with a ceramic membrane to obtain ...

Embodiment 3

[0051] Embodiment three: a kind of preparation method of blueberry jam condiment

[0052] Rinse 1000kg of fresh soybeans with water for 10 minutes to remove impurities, then soak them in 8000L of water at a temperature of 45-50°C for 120 minutes, so that the absorption rate of soybeans is 80%, and the volume expansion rate of soybeans is 120-130 %, and then put it into a pot for steaming. After boiling the water, steam it with steam for 60 minutes, then steam it with small steam for 120 minutes until it is fully cooked. Add 400L of cooled boiled water to the boiled soybeans, crush, beat, stir evenly, sterilize, heat to 100°C, and keep for 20 minutes to obtain cooked soybeans after beating, take 1000kg of cooked soybeans after beating, and cool them To normal temperature, inoculate with 100L mucor spore suspension, put into a culture room at 18-20°C, and ferment aerobically for 6 days to obtain fermented mold base. Take 100kg of fermented mold germ, filter it once with a cera...

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Abstract

The invention provides a blueberry jam condiment. The preparation method comprises the following steps: cooking until soybeans are cooked, smashing, adding water and grinding into slurry, and directly adding mucor spore suspension for fermenting, so as to shorten the primary fermentation period of the soybeans; controlling growth of mucor, adding sterilized blueberry pomace and flavoring agents for fermenting again, adding blueberry pigments after the fermentation is ended, thereby obtaining the product. According to a manner of sequentially extracting and adding the blueberry pigments, the blueberry pigments are prevented from being rapidly oxidized and damaged by microbes, the problem that the fresh blueberries are astringent is effectively solved, and the color of the product is improved. In the process of fermenting the blueberry pomace and soybean paste, when the mucor spore suspension is used for performing rapid fermentation, small peptide substances produced along with continuous decomposition of proteins are combined with pigments which are not extracted from the pomace after blueberry extraction so as to form a blueberry pigment peptide, so that the small peptide substances are relatively stable and are remained to the greatest degree, and human absorption is facilitated.

Description

Technical field [0001] The invention belongs to the field of food processing, and relates to a blueberry jam condiment, more specifically, to a preparation method of a novel blueberry jam condiment. Background technique [0002] Blueberry (Blueberry), also known as bilberry, blueberry, belongs to Ericaceae (Ericaceae) Vaccinioideae (Vaccinioideae) Vaccin-iodeae (Vaccin-iodeae) plants, perennial deciduous evergreen shrubs or small shrubs. The fruit is dark blue and nearly round, with delicate flesh. The average weight of the fruit is 0.5-2.5g, and the maximum weight is 5g. The seeds are very small, sweet and sour, and have a refreshing and pleasant aroma. Blueberry fruit is rich in nutrients. In addition to conventional sugar, acid and Vc, it is rich in Ve, Va, Vb, SOD, arbutin, protein, anthocyanin, dietary fiber and rich in K, Fe, Zn, Ca and other mineral elements. The content of anthocyanin pigment per hectogram of fresh blueberry fruit is as high as 163mg, protein 400-7...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L21/12A23L5/43A23L33/105A23L33/18
CPCA23V2002/00A23V2200/14A23V2200/044A23V2200/30A23V2250/2106A23V2250/55
Inventor 朱和英张伟波
Owner HUNAN XINGCHENG MINGYUE ECOLOGY AGRI TECH DEV CO LTD
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