Low-sugar jam and preparation method thereof

A technology of candy and pulp, applied in the field of low-sugar jam and its preparation based on osmotic dehydration, which can solve the problems of increasing the time and difficulty of concentrating jam, energy waste, and increasing the water content of jam, so as to benefit the human body Effects of health, maintaining quality, and reducing cooking difficulty

Inactive Publication Date: 2012-10-24
HEFEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the fresh fruit itself contains a large amount of water, adding pectin solution further increases the water content in the raw materials for jam preparation, correspondingly increasing the time and difficulty of boiling and concentrating the jam, as well as the waste of energy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment one, strawberry jam:

[0037] Raw material composition mass percent is as follows:

[0038] Dehydrated strawberry pulp: 97.62%;

[0039] Sucralose: 0.02%;

[0040] Calcium carbonate: 0.1%;

[0041] Citric acid: 0.2%;

[0042] Konjac Powder 1.5%

[0043] Xanthan gum 0.5%

[0044] Red Yeast Rice Flour 0.06%.

[0045] Production method: remove the stalks and sepals of fresh strawberries, wash them; then soak the strawberry pulp in a 65% sucrose solution that is 3 times the weight of the strawberry pulp, soak it in a vacuum tank with a vacuum degree of 0.08Mpa at 50°C for 1 hour, and infiltrate After dehydration, pick up the strawberry pulp and drain the sugar solution; then place the strawberry pulp in a crusher for beating to obtain pulp; put the pulp into a jacketed pot with stirring, add sucralose and carbonic acid according to the above formula Calcium, citric acid, konjac powder, xanthan gum, red yeast rice flour, and heated to 90°C, stirred thorough...

Embodiment 2

[0047] Embodiment two, strawberry jam:

[0048] Raw material composition mass percent is as follows:

[0049] Dehydrated strawberry pulp: 98.4%;

[0050] Neotame: 0.01%;

[0051] Calcium carbonate: 0.05%;

[0052] Citric acid: 1.0%;

[0053] Konjac powder 0.5%

[0054] Monascus Red 0.04%.

[0055] Production method: remove the stalks and sepals of fresh strawberries, and clean them; then soak the strawberry pulp in a 50% sucrose solution that is 4 times the weight of the strawberry pulp, and soak it in a vacuum tank at 40°C for 2 hours, and after osmosis and dehydration, Pick up the strawberry pulp and drain the sugar solution; then place the strawberry pulp in a crusher for beating to obtain a pulp; put the pulp into a jacketed pot with stirring, and add neotame, calcium carbonate, and citric acid according to the above formula , Konjac fine powder, Monascus red, and heated to 80°C, fully stirred for 10 minutes until the konjac fine powder is completely dissolved and a ...

Embodiment 3

[0057] Embodiment three, blueberry jam:

[0058] Raw material composition mass percent is as follows:

[0059] Dehydrated blueberry pulp: 97.38%;

[0060] Sucralose: 0.04%;

[0061] Calcium carbonate: 0.08%;

[0062] Citric acid: 0.5%;

[0063] Konjac Powder 1.5%

[0064] Xanthan Gum 0.5%.

[0065]Production method: select fresh blueberries and wash them; then soak the blueberry pulp in a 70% sucrose solution that is 5 times the weight of the blueberry pulp, and treat it in a vacuum tank at 40°C with a vacuum degree of 0.08Mpa for 3 hours, then pick up the blueberry pulp , drain the sugar solution; then place the blueberry pulp in a crusher for beating to obtain pulp; put the pulp into a jacketed pot with stirring, add sucralose, calcium carbonate, citric acid, and konjac powder according to the above formula , xanthan gum, and heated to 85°C, fully stirred for 10 minutes until the konjac fine powder was completely dissolved and formed a uniform sauce body; put it in a c...

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PUM

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Abstract

The invention provides a low-sugar jam and a preparation method of the low-sugar jam. The low-sugar jam consists of dehydrated pulp, sweetener, calcium carbonate, an acidity regulator, a thickening agent and the like. Fruit raw materials are subjected to pretreatment, osmotic dehydration and pulping, and then auxiliary materials are added into the fruit raw materials to be heated and stirred to obtain a jam finished product. The pulp subjected to osmotic dehydration is used as the raw materials to prepare the jam, thereby reducing heating energy consumption, saving jam producing time, and retaining original quality of fruits well. In addition, konjak fine meal and calcium carbonate are added, sugar content and heat are reduced, dietary fiber content and calcium content in the jam are increased, the health-care effect of the product is improved, and human health is facilitated.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a low-sugar jam and a preparation method based on osmotic dehydration. [0002] Background technique [0003] Fresh fruit is made into delicious, nutritious jam, which can be eaten directly or spread on steamed buns, bread or toast, and is very popular among consumers. Most fruits can be made into jam, such as strawberries, blueberries, grapes, apples, peaches, pears, loquats, apricots, mangoes, durians, pineapples, etc. Traditional jam is directly produced from fresh fruit, which has high water content and needs to be heated and boiled for a long time to concentrate, which leads to serious damage to nutrients and flavor, and also wastes energy. The traditional method of producing jam mainly has the following three defects: [0004] 1. In the process of making jam, in order to improve the taste of jam, 40-60% of the total sucrose is added, so that the sugar content in the jam is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L1/09A23L21/12
Inventor 王中凤张敏王文芹吴环杨红
Owner HEFEI UNIV
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