Method for processing blackberry fruit pulp with low sugar

Abstract

The invention relates to a making method of low-sugar blackberry jam in the jam process technological field, which is characterized by the following: choosing flash-freezing or fresh blackberry with good color and flavor and high sugar acidity as raw material; choosing natural food additives; using modern process technique and unique dispense prescriptions; making the blackberry jam with low sugar content, beautiful in color and sour-sweet taste; having more dense scent of raspberry with stable quality. The invention has the merits of (1) the dispense prescriptions is formed through researching over many years and fits the needs of food with low sugar and high pulp content and mellowing taste for modern people, and (2) the invention utilizes the methods of vacuum concentration, homogeneity and degassing to reserve nutrient in high limit and retains the natural flavor of the blackberry and stability of the product.

Description

technical field

[0001] The invention relates to the technical field of jam processing, and mainly relates to a method for processing low-sugar jam by using blackberry quick-frozen fruit or fresh fruit. Background technique

[0002] Blackberry has been cultivated in European and American countries for more than 100 years, and it is one of the main types of widely cultivated small fruit trees. The Institute of Botany, Chinese Academy of Sciences, Jiangsu Province introduced blackberry to my country in 1986, and the planting area in the hilly area of ​​Nanjing has reached nearly 3000hm 2 , the annual output exceeds 15,000 tons. Blackberry berries are tender and juicy, bright in color and rich in nutrition, but they are not resistant to storage and transportation. At present, more than 90% of the fresh fruits in blackberry planting bases are processed into quick-frozen fruits. Jam products are processed from all the edible parts of the fruit. They are rich in nutrition and hav...

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