Preparation method for strawberry jam

Abstract

The invention discloses a preparation method for strawberry jam. The preparation method comprises the following preparation steps: fresh strawberry picking, muddy sand washing away, calyx and carpopodium removal, softening, concentration, continuous concentration, bottling, gas exhaust and sealing, sterilization, cooling and finished product obtaining, and specifically comprises the following steps: putting strawberries into a pot, and adding syrup after the strawberries is softened at the temperature of 70-85 DEG C for 30-40 minutes; heating to the temperature of over 90 DEG C for concentration, adding sodium alginate glue when the strawberries are paste, and performing full stirring; continuously concentrating for 15-20 minutes, and adding sodium benzoate liquid. According to the preparation method for the strawberry paste, sodium alginate glue and sodium benzoate liquid are used for replacing a viscosifier of a jam body, so that the cost is low, the quality and the flavor of a product can be improved, and the market competitiveness of the product is enhanced; furthermore, the original color, the fragrance and the taste of the strawberries are retained, the nutrition loss is low, and the strawberry jam is easily stored and transported.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing strawberry jam. Background technique [0002] Strawberry is also called cranberry, which belongs to the perennial herb of Rosaceae. The fruit is bright red and beautiful, soft and juicy. Strawberries are rich in nutrients, and the fresh pulp contains a lot of vitamin C, sugar, protein, organic acid, pectin and other nutrients. Strawberry has the effect of helping digestion, strengthening gums, refreshing breath and moisturizing throat. But because the maturing period of strawberry is seasonal, and the fruit water content is high, the tissue is tender, is susceptible to mechanical damage and microbial infection, and is difficult to preserve under normal temperature, therefore, restricts the production and sale of strawberry. [0003] In order to overcome this technical problem, people adopt fresh strawberries to be processed into quick-frozen strawberries or ...

AI Technical Summary

Problems solved by technology

However, due to the seasonality of the ripening period of strawberries, and the high water content of the fruit, the tissue is tender, susceptible to mechanical damage and microbial infection, and difficult to preserve at room temperature, thus restricting the production and sales of strawberries.

[0003] In order to overcome this technical problem, people adopt fresh strawberries to be processed into quick-frozen strawberries or strawberry jam to realize convenient storage and transportation. CN101133782, CN101301041, and CN101756085A disclose three different production methods of strawberry jam respectively. The process steps of high-temperature treatment of strawberries are set in both. Because vitamin C is an extremely delicate water-soluble vitamin, its properties are extremely unstable and it is easy to be damaged by oxygen, light, heat, and alkali and suffer losses. Therefore, , using the above three methods to produce strawberry jam will seriously destroy a large amount of vitamin C rich in strawberries and reduce the nutritional effect of strawberries