Low-sugar date jam production method

Abstract

The invention discloses a low-sugar date jam production method comprising the following steps: (1) filling a container with a date paste raw material obtained through filtration of liquor brewing, and adding water to the date paste and stirring the date paste uniformly; (2) performing suction filtration with a water pump, and sieving the filtered and stirred date paste through a 0.45 [mu]m screen; (3) repeatedly doing the step (1) and the step (2) for three times; (4) placing the date paste in the step (3) into the container, adding water, stevioside, carrageenan and citric acid and stirring uniformly the mixture; (5) placing the stirred date paste mixture into a heating container, and heating and stirring the date paste mixture until a thick fluid is formed; and (6) performing high-pressure sterilization. In the invention, the date paste obtained from liquor brewing with dates is employed as the raw material, wherein no preservative is added and the stevioside is employed as a natural sweetening agent, so that the date jam is high in sweetness and is low in calorie, and is suitable for people requiring low-sugar diet. The sour and astringent taste can be eliminated through the washing and filtering process. By means of addition of a proper amount of citric acid, sweet and sour ratio can be regulated so that the date jam is more delicious.

Description

technical field [0001] The invention belongs to the field of food production, in particular to a method for preparing low-sugar jujube jam. Background technique [0002] In the existing jujube wine brewing process, a large amount of jujube paste is produced, which will cause environmental pollution if discharged. The jujube paste is fine and fine, but still has nutrients such as crude fiber, protein, and starch, and has reusable value. [0003] Existing jams need to add sugar, preservatives, etc. to keep them from deteriorating for a period of time. Adding sugar to jams will result in high sugar content, and the soluble solids can reach more than 50%. People who need a low-sugar diet cannot enjoy jams. [0004] If fresh dates are used to make jujube jam, because the acidity in the jujube fruit is high and contains tannins, the jujube jam will have a certain astringency and sour taste, which is not palatable. Contents of the invention [0005] The purpose of the embodiment...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the embodiments of the present invention is to provide a method for making low-sugar jujube jam, which aims to reuse the jujube paste produced by jujube wine brewing to solve the problem of high sugar content in existing jams, food additives, and using fresh dates to make jujube jam. bad taste problem

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