Jujube (China Jujube) is a mature fruit of Rhamnaceae. Rich in protein, sugar, dietary fiber, various amino acids, carotene, VB, Vc, calcium, phosphorus, iron and other minerals, it has the function of invigorating the middle energizer? The effect of nourishing blood and calming the nerves. Mulberry is also called Mulberry? Is it the fruit of mulberry? Rich in vitamins, anthocyanins, organic acids, amino acids and other ingredients? It has been used as fruit and Chinese herbal medicine since ancient times. Therefore, mulberry and jujube were selected as raw materials in this experiment. The ratio of sugar to acid, the selection and use of thickener and other techniques of jam were studied emphatically. A flavor jam product with the function of enriching blood and benefiting qi was developed. 1 materials and methods 1. 1 raw and auxiliary materials? Mulberry? The variety "Da 10" was bred from the Huadu Base of Baosang Garden. Red dates? Commercially available first-class red dates? Sugar (in line with GB 1445-2000 standard of excellent products) accessories? Low methoxyl pectin (LMP), calcium chloride and citric acid are all food grade. 1.2 main mechanical equipment: fruit washer, jacketed pan, beater, colloid mill, blending tank, jacketed pan, beater, colloid mill, sterilization equipment, Abbe refractometer, rotary viscometer, etc.

Modern Food Science and Technology, Vol.24, No.65438, 2008+01132 Factor is A? b？ c？ That is, the amount of mixed fruit pulp added? How much sucrose was used? The dosage of citric acid. What is the best combination level of each factor? 50% mixed pulp? Sucrose 30%? Citric acid 0. 1%. 2.2 The effect of thickener on the gel effect of jam; Is there a difference between low-sugar jam and high-sugar jam in gelling mechanism? Is the high-sugar sauce high in sugar? 60%~65%? High acid? PH value 2~3? High methoxyl pectin can form a stable gel. And low methoxyl pectin? LMP？ Must the gel be formed in the presence of divalent cations (such as Ca2+)? The mechanism of gel is that uniform (uniform galacturonic acid) intervals of different molecular chains form intermolecular binding regions. Gelling ability and DE value? What is the degree of methyl esterification of carboxyl groups in pectin molecules? Decrease and increase [3]. The most important factor affecting the gel is Ca2+ concentration. Made of low methoxyl pectin? LMP？ Gel formed with Ca2+ after heating or stirring? Will turn into a liquid reversibly. Can it return to its original gel state after stopping stirring or cooling? So it is very suitable for processing low-sugar jam. Choose three levels of pectin addition: 0.6%, 0.8%, 1.0%. The orthogonal experiment selected three levels of calcium chloride addition: 0. 16%, 0. 18% and 0.20%. Table 3 Effect of Thickener on Gel Effect of Low Sugar Jam Table 3 Effect of Thickener on Gel-forming Properties of Jam Test/LOOC-0/0.60./LOOC-0/6320.60./LOOC-0/8330.60.2440.80./LOOC-0 What is the scoring standard of gel effect? 1- Can't gel? Two o'clock. Poor gel? Is jam moderately loose? 3 points-basically forming gel? Jam flows slowly? 4 points-gel formation? The jam is a little loose? Five points. -Okay, gel? Do not leave. According to the test in Table 3? When the addition of low methoxyl pectin reaches 1.0%? When the addition of calcium chloride is 0. 16%~0.20%, a stable jelly product can be formed. 2.3 quality index 2.3. 1 sensory index color? Purple? Smell? Moderate sweet and sour? Soft taste? Have the aroma of mulberry and red dates? Organizational form? Sticky? No fruit? Sugar-free crystals No clutter? It has certain gelling properties. Do not leave? Do not secrete juice. 2.3.2 Physical and chemical indexes Soluble solids? ≤40 Total sugar content? ≤45%? Dietary fiber? 1.3~ 1.5 mg/kg？ Heavy metal content? As ≤0.5 mg/kg？ Pb ≤ 1.0 mg/kg? Copper (calculated as Cu) ≤5.0 mg/kg. 2.3.3 Microbial index: total number of bacteria? & lt 100/ml? How many kinds of Escherichia coli are there? & lt3 /mL？ Pathogen? Don't check out. 3 conclusion and discussion? 1? What is the best formula of low-sugar mulberry jujube nutritional jam? Mixed fruit pulp 50%? Sucrose 30%? Citric acid 0. 1%. The primary and secondary factors affecting the sensory quality of jam are the amount of mixed fruit pulp in turn. How much sucrose was used? The dosage of citric acid. ? 2? Comprehensive consideration of production cost and production process? Choose 1.0% low methoxyl pectin and 0. 16% CaCl2? Can obtain bright color, moderate sweet and sour taste, soft taste and rich aroma? And well-organized? A jelly product with good gel property. ? 3? Found it in the experiment The sequence of adding auxiliary materials has an important influence on the water-holding capacity of soy sauce. The sequence of adding auxiliary materials should strictly follow the sequence of concentrated sugar solution → calcium chloride → citric acid to adjust pH value (3.5)→ thickener solution. ? 4? Traditional jam products are processed at normal pressure and high temperature for a long time? Maillard didn't react well? Jam browns easily. Low temperature vacuum concentration can effectively prevent non-enzymatic browning caused by Maillard reaction? At the same time, it is beneficial to maintain the nutritional components and flavor of the product. References [1] National Pharmacopoeia Committee. People's Republic of China (PRC) and National Pharmacopoeia? One? [S]。 Beijing: Chemical Industry Press, 2005: 16- 17 [2] Liu, Xiao Gengsheng, Research and Development of Mulberry [J]. Chinese Herbal Medicine, 200 1, 32 (6): 569-57655. (4):43-45 [4] Zhang Qi. Development of low-sugar strawberry and carrot jam [J]. Food Science, 2002,8:1112 [5] wangtong, Wang Haiou. Low sugar jujube sauce. And other people's development of low-sugar pineapple lemon health compound jam [J] ... Modern food science and technology, 2006,22 (4):183-184 [7] Wang Ting,,, et al. Study on jujube lactic acid beverage [J]. Modern food science and technology, 2007,207.