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Fig jam as well as preparation method and application thereof

A technology of figs and jams, applied in the field of food processing, which can solve the problems of many additives and polysaccharides in additives, and achieve the effects of moderate viscosity, improved taste, and wide practicability

Inactive Publication Date: 2017-11-24
新疆比巴哈农牧科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the present situation that there are many additives and high sugar content in existing jams, the present invention provides a fig jam and its preparation method and application, by adopting a series of technical means such as screening, cleaning, softening, beating, homogenizing, and concentrating, effectively It solves the problem of many additives and high sugar content in existing jams. The total sugar content of the produced fig jam is 35.30%, which is lower than that of traditional low-sugar jams. It has wide practicability in the technical field of jam processing

Method used

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  • Fig jam as well as preparation method and application thereof
  • Fig jam as well as preparation method and application thereof
  • Fig jam as well as preparation method and application thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0038] The present invention specifically provides a kind of preparation method of fig jam, and concrete method step is as follows:

[0039] (1) Raw material pretreatment: select fig fruits that are fully mature and free from rot and disease, remove the fruit stems and keep undamaged figs, rinse the figs with sterile water repeatedly; remove sundries, remove and control water; choose fresh and plump figs Eighty-nine mature Munag grapes require that the color of the grape pulp is similar to that of fig jam. Remove the rotten, dry scars, black spots, insect damage, and mechanical damage. Peel the washed grapes and place the grape skins and pulp separately Reserve in container.

[0040] (2) Preparation of coarse fig pulp: Pour the fig fruit into boiling water in three batches, the ratio of material to water is 2:1, at the same time add a compound color protectant, boil in a stainless steel container for 5min-10min, and wait until the fruit is soft and rotten When it is hot, use ...

Embodiment 2

[0052] Choose fig fruits that are fully mature and free from rot, remove the stalks and keep the undamaged figs, rinse the figs with sterile water repeatedly; remove the sundries, remove and control the water; choose fresh, plump and mature figs For grapes, it is required that the color of the grape pulp is similar to that of fig jam. Remove the rotten, dry scars, black spots, insect damage, and mechanical damage. Peel the washed grapes, and put the grape skins and pulp in containers for later use. Pour the fig fruit into boiling water in three batches, the ratio of material to water is 2:1, add a compound color protectant at the same time, boil in a stainless steel container for 5 minutes, and when the fruit is soft and rotten, use a beater to mix the fruit with water Beat together for 1 time to obtain a uniform coarse pulp of figs. Put grape skins and water into an acid-resistant container, the ratio of material to water is 2:1, first boil over medium heat, then change to lo...

Embodiment 3

[0057] Choose fig fruits that are fully mature and free from rot, remove the stalks and keep the undamaged figs, rinse the figs with sterile water repeatedly; remove the sundries, remove and control the water; choose fresh, plump and mature figs For grapes, it is required that the color of the grape pulp is similar to that of fig jam. Remove the rotten, dry scars, black spots, insect damage, and mechanical damage. Peel the washed grapes, and put the grape skins and pulp in containers for later use. Pour the fig fruit into boiling water in three batches, the ratio of material to water is 2:1, add a compound color protectant at the same time, boil in a stainless steel container for 10 minutes, and when the fruit is soft and rotten, use a beater to mix the fruit with water Beat together for 1 time to obtain a uniform coarse pulp of figs. Put the grape skins and water into an acid-resistant container, the ratio of material to water is 2:1, first boil over medium heat, then change ...

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Abstract

The invention discloses fig jam as well as a preparation method and application thereof. The problems of more additives and higher sugar content in the existing jam are effectively solved by using a series of technological means such as screening, cleaning, softening, pulping, homogenizing, and concentrating. The prepared fig jam is carroty, uniform in color and luster distribution, moderate in viscosity, fine and smooth in taste, soft in mouthfeel, and free of rough sense, and has peculiar fragrance of figs and grape fragrance, and the total sugar content of the fig jam is 35.30% which is lower than the total sugar content of the traditional low-sugar jam. Furthermore, the fig jam has wide practicality in the technical field of jam processing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular, the invention relates to the technical field of a jam processing method. technical background [0002] Figs Figs are delicious, unique in taste and rich in nutrition. They contain a variety of amino acids, trace elements, vitamins and sugars. The sugar content of its green fruit is about 20%, and the sugar content of dried fruit can reach 70%, and 95% is monosaccharide, which can be directly absorbed by the human body. The vitamin content in figs is 2.3 times that of citrus, and the 17 kinds of amino acids necessary for the human body are also very rich, especially the anti-fatigue aspartic acid content is the highest. Figs also contain a superoxide dismutase, which can activate the body immune system cells, enhance human immunity, play a role in delaying aging and prolonging life. In addition, figs also contain active anti-cancer substances such as benzaldehyde, psoralen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L29/30
CPCA23L21/12A23L29/37
Inventor 艾克拜尔·加柆力丁买买提明·阿不都热合木热合木吐拉·乌甫尔
Owner 新疆比巴哈农牧科技有限公司
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