Waxberry jam and preparation method thereof

Abstract

The invention relates to waxberry jam and a preparation method thereof. The waxberry jam is characterized by being prepared from the following raw materials in parts by weight: 80-105 parts of fresh waxberry, 28-35 parts of white granulated sugar, 25-32 parts of grape fruit pulp, 7-9 parts of licorice, 0.1-0.15 part of carboxymethyl cellulose sodium, 0.15-0.2 part of citric acid and 1-1.5 parts of pectin. Compared with the prior art, the waxberry jam and the preparation method thereof provided by the invention have the advantages that the nutrients of the waxberry can be reserved more fully, meanwhile, the waxberry jam contains other nutrients, the process is simple and low in cost, and the waxberry jam can be produced in large scale.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bayberry jam and a preparation method thereof. Background technique [0002] "Compendium of Materia Medica" records, "Yangmei can quench thirst, harmonize the five internal organs, can wash the stomach, and relieve restlessness and bad breath." Red bayberry contains a variety of organic acids, and the content of vitamin C is also very rich. It can not only directly participate in the metabolism and redox process of sugar in the body, enhance the permeability of capillaries, but also have the effect of lowering blood fat and preventing the formation of cancer cells in the body. . The fruit acid contained in it can not only appetize and swallow raw body fluids, relieve food and relieve summer heat, but also prevent the conversion of sugar into fat in the body, which is helpful for weight loss. Red bayberry has inhibitory effect on bacteria such as Escherichia coli and S...

AI Technical Summary

Problems solved by technology

[0004] But the prior art about the processing procedure of red bayberry, generally is that red bayberry is squeezed, obtains red bayberry juice and carries out further processing, thereby destroys the original state and nutritional labeling of red bayberry, makes the unique nutritional labeling, authenticity and local flavor of red bayberry greatly reduced

And the red bayberry product on the market is all in the majority with above-mentioned liquid red bayberry juice beverage and red bayberry fruit wine, and nutritional effect is not outstanding, and mouthfeel local flavor, kind are also relatively single

And existing red bayberry jam generally adopts normal temperature steaming or drying, easily destroys nutritional labeling, causes caramel and the deficiencies such as heavy boiled flavor, wherein also adds antiseptic, edible, unfavorable consumer's health, also is unfavorable for product in the market open up the market