Preparation method of low-sugar mulberry jam

A technology for mulberry and jam, which is applied in the field of condiments and food processing, can solve the problems of low-sugar mulberry jam processing technology and other problems, and achieves the effects of beautiful color, unique flavor and strong health care effect.

Inactive Publication Date: 2014-06-11
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no processing technology for low-sugar mulberry jam

Method used

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  • Preparation method of low-sugar mulberry jam
  • Preparation method of low-sugar mulberry jam
  • Preparation method of low-sugar mulberry jam

Examples

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Embodiment 1

[0058] Embodiment 1, a kind of preparation method of low-sugar mulberry jam, carries out following steps successively:

[0059] 1), ingredients:

[0060] The main raw material is composed of the following ingredients:

[0061] Mulberry 60g, sucrose 35g, citric acid 2g, sodium alginate 1.8g;

[0062] 2), the processing of mulberry:

[0063] Select mulberries with glossy surface, no insects, no rot, and no mold, and wash them repeatedly with running water to remove impurities such as silt on the surface of the mulberries. The cleaned mulberries are followed in turn by the following steps:

[0064] ①. Precooking:

[0065] Put the washed mulberry into the pot, add 300g of water and pre-boil for 5 minutes, the purpose of the pre-boiling is to remove bitterness;

[0066] ②, soften

[0067] Take out the pre-boiled mulberries and put them into another pot, add 120g of water and cook for 30 minutes, the purpose is to fully soften the mulberries;

[0068] ③, beating:

[0069] Bea...

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Abstract

The invention discloses a preparation method of low-sugar mulberry jam. The method comprises the following steps: preparing main materials from the flowing ingredients by weight parts: 60 parts of mulberries, 34-36 parts of saccharose, 1.9-2.1 parts of citric acid, and 1.7-1.9 parts of sodium alginate tech grade; processing the mulberries to mulberry pulp; preparing the saccharose to syrup, and preparing the citric acid to a citric acid solution; emulsifying and homogenizing the mulberry pulp so as to obtain pulp liquid; mixing the pulp liquid, the syrup, the citric acid solution and the sodium alginate tech grade to obtain a mixture, and performing lower-temperature concentration on the mixture at the temperature being 50-60 DEG C; and canning and sealing jam, and performing sterilization and cooling so as to obtain the low-sugar mulberry jam. The low-sugar mulberry jam is very rich in vitamin E.

Description

technical field [0001] The invention relates to a jam and a preparation method thereof, in particular to a low-sugar mulberry jam and a preparation method thereof, and belongs to the technical field of condiments and food processing. Background technique [0002] Mulberry has another name called mulberry, mulberry. It is the fruit of the deciduous tree Mulberry (Morus alba Linn.) in the family Moraceae, and it is a conglomerate fruit. Mulberry is rich in nutrients and has always been used as edible and Chinese medicinal materials. In 1993, the Ministry of Health listed mulberry as one of the agricultural products that are "both food and medicine". [0003] Mulberries are rich in various natural active substances such as anthocyanins, rutin, resveratrol, myricetin, rutin, and tannins. Existing studies have shown that mulberry has the functions of preventing cancer and mutagenesis, enhancing immunity, protecting kidney and liver, rejuvenating the skin and anti-aging, promoti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L1/015A23L1/29A23L21/12A23L5/20A23L33/00
CPCA23L33/00A23L21/15A23V2002/00A23V2200/302A23V2250/628A23V2250/51088A23V2250/032
Inventor 郑晓冬吴涛唐琼胡浩
Owner ZHEJIANG UNIV
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