Strawberry jam and preparation method thereof

Abstract

The invention discloses strawberry jam and a preparation method thereof. The technical scheme is as follows: the strawberry jam comprises 500 parts of fresh sweet strawberries, 100-300 parts of sago, 50-100 parts of milk powder, 30-50 parts of white granulated sugar and purified water. Compared with the prior art, the sago is used as a thickening agent so that the strawberry jam keeps mucosity and does not lose the flavor; the strawberry jam does contain any additive, is abundant in nutrition and low in sugar content; the strawberry jam is suitable for all people to eat.

Description

technical field [0001] The invention relates to a jam and a preparation method thereof, in particular to a strawberry jam and a preparation method thereof. Background technique [0002] With the continuous advancement of science and technology and the continuous adjustment of the national industrial structure, my country has become a major producer of fruits and vegetables in the world. The output of fruits and vegetables ranks among the best in the world, and the output of many agricultural products has changed from insufficient supply to relative surplus. However, it should be noted that due to the lagging development of the agricultural product processing industry, many fruits and vegetables cannot be stored for a long time after being picked, and the annual loss of fruits and vegetables accounts for about 25% of the fruit and vegetable production, resulting in unnecessary waste. In contrast, the fruit and vegetable preservation technology in developed countries is very m...

AI Technical Summary

Problems solved by technology

Due to the addition of a large amount of sugar in the process of making strawberry jam in the prior art, the aroma of the strawberry itself is covered up, the taste is not good, and the excessive sugar content is easy to burden the human body, so it is not suitable for the public to eat