The Development Of Choerospondias Axillaris Jam

Choerospondias Axillaris(C.Axillaris)fresh fruit is rich in nutrition and with sour taste,but it has a short shelf life and difficulty in long-distance transportation.Therefore,it is necessary to process C.Axillaris products to improve their utilization value.At present,the C.Axillaris products on the market are in single forms,mainly are C.Axillaris pastilles,other forms of products are seldom produced and sold.Jam is one of the main deep processing product of fruit.Fresh C.Axillaris fruits processed into jamcan enrich its product type,improve the quality of the C.Axillaris food,produce good color and taste and extend the supply and storage life.The main contents of this paper are as follows(1)The rheological determination of different recipes of C.Axillaris jam was carried out,and the results were compared with those of tomato sauce sold in the market,so as to obtain a formula range more acceptable to consumers.The steady shear results showed that the C.Axillaris jam was a non-newtonian fluid.The results of vibration scanning showed that the elastic properties of different single-factor jam were better than the viscous properties,and the product showed as weak gel characteristic.By comparing rheological results of C.Axillaris jam and market ketchup,the process optimization test was carried out with 50-90%sugar content,30-45%soluble solid content and 1-5%salt content.(2)The volume of addition sugar,soluble solids,and salt in C.Axillaris was determined by fuzzy mathematical sensory evaluation.Through orthogonal optimization formula,the best recipe of jam was obtained when the amount of granulated sugar accounted for 70%of the pulp,the amount of salt accounted for 2%of the pulp and the content of soluble solid was 40%.The optimum technology was tested and the results showed that the texture of the optimal formula was similar to that of the tomato sauce.The physical and chemical indexes and microorganism indexes of jam were determined,and the contents of polyphenols and proteins in jam were 289.683±0.281 mg/100g and 3.101±0.056 g/100g,respectively,and no bacterial colonies were detected.(3)The results of storage experiments showed that the jam had good microbial stability during storage.Polyphenols,amino acids and vitamin C contents reduced with the increased of storage time and temperature.The content of reducing sugar increasd at first and then decreases during storage.The browning coefficient increased and the color of jam changed with the increased of storage time and temperature.Through the path analysis of nutrient change and browning coefficient change of jam,the main factors affecting browning were explored.The results of path analysis and the determination coefficient showed that under the storage condition of 4℃,the primary factors affecting the non-enzymatic browning of C.Axillaris were the reaction of amino acid and the compound action of amino acid nitrogen and vitamin C.Under the storage temperature of 27℃,the non-enzymatic browning of C.Axillaris jam was caused by the reaction of amino acid and the compound action of amino acid nitrogen and phenolic substances.Under the storage condition of 37℃,the oxidation reaction of phenols and the single factor of vitamin C were the primary causes of browning.(4)The food label of C.Axillaris jam was designed with reference to the national"general principles of pre-packaged food labeling" and "general principles of pre-packaged food nutrition labeling".Overall color labels were green,pointed that product without adding.The product name and C.Axillaris photos were put in the middle of the label,to highlight C.Axillaris is the main raw material of jam.The back label was the table of basic information and nutritional information of jam,provided customers with true information of jam.