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Dragon fruit jam and preparation method thereof

A technology for dragon fruit and fruit jam, which is applied in the directions of food preparation, food preservation, ultra-high pressure food processing, etc., can solve the problems of destroying the nutritional components of dragon fruit, prevent vascular sclerosis and senile dementia, reduce sugar content, and improve storage. sexual effect

Inactive Publication Date: 2014-12-31
南宁振企农业科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Excessive heat processing temperature will destroy the nutrients in the dragon fruit raw materials, so the development of low-sugar, natural nutrition and storage-resistant multifunctional sauce products has become an urgent problem to be solved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Raw material formula:

[0030] Red dragon fruit with skin 100kg, water 60kg, maltitol 6kg, white sugar 1.7kg, sodium alginate 0.5kg.

[0031] Preparation:

[0032] Step 1. Select 100kg of good-quality red dragon fruit with skin, cut off the small thorns on the skin and clean it;

[0033] Step 2. Cut the red pitaya obtained in step 1 into cubes with a length and width of 1-4cm;

[0034] Step 3, put the red pitaya cube obtained in step 2 into a juice extractor to crush and whip at high speed to obtain red pitaya fruit puree;

[0035] Step 4: Add maltitol, white sugar, and sodium alginate in proportion to fully dissolve them in water, then add the red pitaya fruit puree obtained in step 3, perform high-temperature instantaneous sterilization after homogeneous stirring, and then sterilize it after cooling Inoculate the culture solution of Acetobacter, conduct acetic acid fermentation with intermittent ventilation for 2-5 days, and obtain fermented dragon fruit puree with...

Embodiment 2

[0038] Raw material formula: white heart dragon fruit with skin 100kg, water 65kg, maltitol 5kg, xylitol 1.8kg, xanthan gum 0.2kg, low methoxyl pectin 0.4kg.

[0039] Preparation:

[0040] Step 1. Select 100kg of good-quality white-heart dragon fruit with skin, cut off the small thorns of the peel and clean it;

[0041] Step 2. Cut the white-heart dragon fruit obtained in step 1 into cubes with a length and width of 1-4cm;

[0042] Step 3, put the white-heart pitaya cube obtained in step 2 into a juice extractor for crushing and high-speed whipping to obtain dragon fruit puree;

[0043] Step 4. Add maltitol, xylitol, xanthan gum, and low-methoxyl pectin to water in proportion to fully dissolve them. Maltitol and xylitol have low calories and can prevent dental caries. Xanthan gum and low-methoxyl pectin The oxy-pectin compound has a synergistic effect and can form a thermally reversible gel, which can better maintain the water holding capacity of the low-sugar jam gel and he...

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Abstract

The invention discloses a dragon fruit jam and a preparation method thereof. The dragon fruit jam is prepared from the following materials in parts by weight: 100 parts of dragon fruit with peel, 60-65 parts of water, 5-15 parts of a sweetening agent, and 0.3-0.7 parts of a thickening agent. The preparation method comprises the following steps: removing thorns from the dragon fruit with peel, cleaning, slicing, grinding and stirring the dragon fruit to obtain dragon fruit pulp, completely dissolving the sweetening agent and the thickening agent, adding the dragon fruit pulp, uniformly stirring the pulp, conducting high temperature instant sterilization, cooling the sterilized pulp, then conducting fermentation treatment, and conducting microwave concentration, filling and ultrahigh pressure sterilization so as to obtain the dragon fruit jam. The dragon fruit jam disclosed by the invention is of a natural edible value and a natural medicinal value of the dragon fruit, is low in sugar content, and can keep the natural nutrition and the flavor in the raw material well by the adoption of the microwave concentration technology and the ultrahigh pressure technology.

Description

technical field [0001] The invention relates to a jam and a preparation method thereof, in particular to a dragon fruit jam and a preparation method thereof. Background technique [0002] Dragon fruit, also known as red dragon fruit, contains vegetable albumin, anthocyanin, rich vitamins and water-soluble dietary fiber, which are rare in general plants, so that dragon fruit has the functions of detoxification, stomach protection, anti-oxidation, prevention of vascular sclerosis and senile dementia, Whitening skin, lowering blood sugar, preventing colorectal cancer and other health benefits, dragon fruit contains higher iron content than ordinary fruits, and can also prevent anemia. The flesh of the red-heart dragon fruit is red, and its nutritional value is higher than that of the white-heart dragon fruit. At the same time, the bright color makes the products obtained through deep processing more attractive. [0003] At present, dragon fruit is mainly eaten fresh, and its m...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/05A23L1/03A23L21/12A23L29/00A23L29/20
CPCA23L29/30A23L3/0155A23L5/51A23L21/12A23L29/065A23L29/206A23L29/37A23L33/00A23V2002/00A23V2200/318A23V2200/322A23V2200/326A23V2200/30A23V2200/132A23V2250/022A23V2300/46A23V2250/6416A23V2250/628A23V2250/5026A23V2250/5086A23V2250/50724A23V2250/6422
Inventor 张文俊林汉文
Owner 南宁振企农业科技有限公司
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