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Low-sugar cranberry jam and preparing method of low-sugar cranberry jam

A technology for cranberry jam and cranberry, which is applied in the food field, can solve the problems of more loss of nutrients, great adverse effects, and many processing links and processes, and achieves the effects of bright color, refreshing taste and good flavor.

Active Publication Date: 2013-12-18
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The more important thing is that there are many links and processes in processing, and more nutrients are lost.
In addition, jam contains too much sugar, and eating more will have a great adverse effect on the human body.

Method used

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  • Low-sugar cranberry jam and preparing method of low-sugar cranberry jam

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0032] A low-sugar cranberry jam. The raw materials are composed of the following components by mass percentage: 30-50% cranberry pulp, 25-32% white sugar, 8-12% corn syrup, 0.3-0.5% pectin, Starch 2-4%, potassium sorbate 0-0.09%, sodium citrate 0.1-0.3%, food flavor 0-0.2%, food coloring 0-0.02%, pectin esterase 0-0.1%, calcium lactate 0-0.1 %, the balance is water.

specific Embodiment 2

[0034] A low-sugar cranberry jam, the raw materials are composed of the following components by mass percentage: 30% cranberry pulp, 25% white sugar, 8% corn syrup, 0.3% pectin, 2% starch, and 0.1 sodium citrate %, the balance is water.

specific Embodiment 3

[0036] A low-sugar cranberry jam, the raw materials are composed of the following components by mass percentage: cranberry pulp 50%, white sugar 32%, corn syrup 12%, pectin 0.6%, starch 6%, potassium sorbate 0.09 %, sodium citrate 0.3%, food flavor 0.2%, food coloring 0.02%, pectin esterase 0.1%, calcium lactate 0.1%, the balance is water.

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Abstract

The invention relates to jam and a preparing method of the jam, in particular to low-sugar cranberry jam and the preparing method of the low-sugar cranberry jam. The low-sugar cranberry jam comprises raw materials and an aqueous solution, wherein the raw materials comprise the following components, by mass, including 30-50% of cranberry pulp, 25-32% of white granulated sugar, 8-12% of corn syrup, 0.3-0.6% of pectin, 2-6% of starch, 0-0.09% of potassium sorbate, 0.1-0.3% of sodium citrate, 0-0.2% of flavoring agents, 0-0.02 of food colorants, 0-0.1% of pectinesterase and 0-0.1% of calcium lactate. By adopting the technical scheme, the low-sugar cranberry jam is low in sugar content and fresh and natural in color and luster, tastes sour and sweet, is agreeable to the taste, can be easily accepted by people, and is a novel healthy food.

Description

Technical field [0001] The invention relates to food, in particular to a jam and a preparation method thereof. Background technique [0002] Cranberry is a nutrient-rich berry. The flesh is rich in anthocyanins, vitamin C, and bioflavonoids. It has antioxidant effects on the human body, scavenging free radicals in the body, and preventing urinary system infections. Has a high health value. Although cranberry is a kind of fruit, because of its high acid content, the taste is very sour and not suitable for fresh eating. Therefore, it is a better way to eat cranberries when it is made into jam and eaten with foods such as bread. In European and American countries, foods processed with cranberries have been eaten frequently. [0003] At present, there are only a small amount of cranberry jam on the market, and most of them are made by adding a small amount of dried cranberry fruit or fruit juice, or there is no cranberry ingredient at all, only flavor and pigment blending. The cran...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/29A23L21/12A23L33/00
Inventor 黄海瑚
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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