Low-sugar lichee jam and preparation method thereof

A technology of lychee pulp and lychee, which is applied in the field of low-sugar lychee jam and its preparation, can solve the problems of no patent application for low-sugar lychee jam processing technology, achieve the effects of maintaining flavor and color, promoting re-innovation, and good water holding capacity

Inactive Publication Date: 2009-07-15
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, there are other related reports on the production process of kiwi fruit, mountain jujube, rosell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1 Preparation of lychee pulp

[0024] Quantitative litchi pulp was weighed, placed in 0.2% ascorbic acid and 50% sugar solution at a solid-to-liquid ratio of 1:2, and immersed at 4°C for 24 hours. Put the lychee pulp after the above pretreatment in 30% boiling sugar solution according to the solid-to-liquid ratio of 1:2 and boil for 2 minutes; drain the pre-cooked lychee pulp juice, and cut it into small pieces of 0.5×0.5cm; After pretreatment by this method, the weight loss rate of litchi pulp and the increase degree of soluble solids content are basically the same as those of the aforementioned treatments.

[0025] During the determination of the color difference value of the pulp, the litchi pulp L * The value is 52.17; lychee pulp L * The value is 48.81; the pulp without the above pretreatment L * The value is 47.83, indicating that pretreatment can reduce the browning of litchi pulp and better maintain the color of the pulp, and the color protection effect of ad...

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PUM

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Abstract

The invention provides a low-sugar litchi jam which comprises the following ingredients by weight portions: 40 portions of litchi pulp, 30 portions of cane sugar, 0.6 to 0.8 portions of low methoxyl pectin, 0.1 to 0.2 portions of jelly powder, 0.4 to 0.6 portions of citric acid, 0.04 to 0.08 of anhydrous calcium chloride and 28.5 portions of water. The invention also discloses a method for preparing the low-sugar litchi jam, which comprises the following steps: mixing the low methoxyl pectin, the jelly powder and the cane sugar to be uniform; dissolving CaCl2 by a proper amount of water; heating the water to a temperature of 60-70 DEG C and keeping the temperature; adding the mixture of the low methoxyl pectin, the jelly powder and the cane sugar to the water for dissolution; heating the water to be boiled and adding the prepared CaCl2 water solution, the litchi pulp and citric acid to boil continuously for 1 to 1.5 minutes. The low-sugar litchi jam contains 44 to 47 Brix degrees of dissoluble solid contents, has the advantages of low sugar and low calorie and is suitable for the requirements of consumers for low-sugar food. The provided processing technology of the low-sugar litchi jam re-innovates jam processing technologies and has wide application prospects.

Description

technical field [0001] The invention relates to a low-sugar lychee jam and a preparation method thereof, in particular to a low-sugar lychee jam with lychee as a main raw material and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Litchi belongs to Sapindaceae plant, is a kind of precious subtropical fruit, known as the good reputation of Lingnan fruit. Litchi has good shape, color, aroma and taste, delicious taste, sweet, rich fragrance, crisp and tender meat, rich nutrition and nourishing effect. Every 100 grams of fresh lychee pulp contains 0.9g of protein, 0.2g of fat, and 14g of carbohydrates. It is also rich in various trace elements, vitamins and more than ten kinds of amino acids necessary for the human body. Guangdong Province currently has a litchi planting area of ​​more than 5 million mu, with an output of more than 700,000 tons in 2006, accounting for about 70% of the national litchi output. Due...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L21/12
Inventor 吴汶飞余小林胡卓炎
Owner SOUTH CHINA AGRI UNIV
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