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Low-sugar jam and preparation method thereof

A technology for candy and fruit pulp, which is applied in the field of low-sugar jam and its preparation based on osmotic dehydration, can solve the problems of energy waste, increase the water content of jam, increase the time and difficulty of cooking and concentration of jam, etc. It is beneficial to human health and reduces the difficulty of cooking

Inactive Publication Date: 2013-07-17
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

[0033] Example 1. Strawberry jam:

[0034] The mass percentage of raw material composition is as follows:

[0035] Dehydrated strawberry pulp: 97.62%;

[0036] Sucralose: 0.02%;

[0037] Calcium carbonate: 0.1%;

[0038] Citric acid: 0.2%;

[0039] Konjac powder 1.5%

[0040] Xanthan gum 0.5%

[0041] Red yeast rice noodles 0.06%.

[0042] Production method: remove the stalks and sepals of fresh strawberries, and wash them; then soak the strawberry pulp with a 65% sucrose solution that is 3 times the weight of the strawberry pulp, and soak it in a vacuum tank with a vacuum of 0.08Mpa at 50°C for 1 hour, and infiltrate After dehydration, the strawberry pulp is picked up and the sugar is drained; then the strawberry pulp is placed in a crusher for beating to make a pulp; the pulp is put into a jacketed pot with stirring, and sucralose and carbonic acid are added according to the above formula Calcium, citric acid, konjac powder, xanthan gum, red yeast rice noodles, and heat to 90℃, stir tho...

Embodiment 2

[0043] Example 2: Strawberry jam:

[0044] The mass percentage of raw material composition is as follows:

[0045] Dehydrated strawberry pulp: 98.4%;

[0046] Neotame: 0.01%;

[0047] Calcium carbonate: 0.05%;

[0048] Citric acid: 1.0%;

[0049] Konjac flour 0.5%

[0050] Red yeast red 0.04%.

[0051] Production method: remove the stalks and sepals of fresh strawberries, and wash them; then soak the strawberry pulp with a 50% sucrose solution 4 times the weight of the strawberry pulp, and soak it in a vacuum tank at 40°C for 2 hours. After osmotic dehydration, Pick up the strawberry pulp and drain the sugar liquid; then place the strawberry pulp in a crusher for beating to make a pulp; put the pulp into a jacketed pot with stirring, add neotame, calcium carbonate, and citric acid according to the above formula , Konjac powder, red yeast rice, and heat to 80℃, stir well for 10 minutes until the konjac powder is completely dissolved and form a uniform sauce; fill it in a can while it is h...

Embodiment 3

[0052] Example three, blueberry jam:

[0053] The mass percentage of raw material composition is as follows:

[0054] Dehydrated blueberry pulp: 97.38%;

[0055] Sucralose: 0.04%;

[0056] Calcium carbonate: 0.08%;

[0057] Citric acid: 0.5%;

[0058] Konjac powder 1.5%

[0059] Xanthan gum 0.5%.

[0060] Production method: select fresh blueberries for cleaning; then soak the blueberry pulp with a 70% sucrose solution that is 5 times the weight of the blueberry pulp. After processing it in a vacuum tank at 40℃ and a vacuum of 0.08Mpa for 3 hours, pick up the blueberry pulp , Drain the sugar liquid; then place the blueberry pulp in a crusher for beating to make a 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 heat to 85°C, stir well for 10 minutes until the konjac powder is completely dissolved and form a uniform sauce; fill it in a can while it is hot, seal it and ste...

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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. Background technique [0002] The fresh fruit is made into delicious and nutritious jam, which can be eaten directly or spread on steamed bread, bread or toast, which is deeply loved by consumers. Most fruits can be made into jam, such as strawberry, blueberry, grape, apple, peach, pear, rake, apricot, mango, durian, pineapple, etc. Traditional jam is directly produced with fresh fruits as raw materials. Fresh fruits have high water content and need to be heated and boiled for a long time to concentrate. This will cause serious damage to nutrients and flavors and waste energy. The traditional method of producing jam mainly has the following three defects: [0003] 1. In the process of making jam, in order to improve the taste of jam, 40-60% of the total amount of sucrose is added, so that the sugar content in jam is ...

Claims

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Application Information

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Patent Type & Authority Patents(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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