Astaxanthin containing low-sugar fruit jam and preparation method thereof

A technology of astaxanthin and candy, which is applied in the direction of sugar-containing food ingredients, the function of food ingredients, and food ingredients as antioxidants, etc., can solve the problems of low nutritional value, simple nutritional ingredients, short shelf life, etc., and achieve a reasonable nutritional structure. The effect of protecting the nervous system and prolonging the shelf life

Inactive Publication Date: 2016-06-01
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problems of low nutritional value, simple nutritional components, and short shelf life of ordinary jam products. The present invention provides a low-sugar jam added with astaxanthin and a preparation method thereof by improving the raw material formula of the jam

Method used

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  • Astaxanthin containing low-sugar fruit jam and preparation method thereof
  • Astaxanthin containing low-sugar fruit jam and preparation method thereof
  • Astaxanthin containing low-sugar fruit jam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Low-sugar astaxanthin raspberry (raspberry) jam

[0024] The present embodiment takes raspberry as an example. The berries are sweet and sweet, containing sugar, malic acid, citric acid and vitamin C, etc., which can be eaten raw, jam and wine making. The various nutrients contained in it are easily absorbed by the human body, which can promote the absorption and digestion of other nutrients, improve metabolism, and enhance disease resistance.

[0025] Raw materials (parts by weight):

[0026]

[0027] The astaxanthin microcapsules are microcapsules prepared with astaxanthin as the core material and soybean protein, gum arabic and maltodextrin as the wall materials; wherein the astaxanthin mass content is 94.83%.

[0028] Preparation:

[0029] (1) Raw material processing: select fresh and mildew-free raspberry raw materials, remove the fruit stem and calyx, and fully wash with clean water until clean;

[0030] (2) Beating;: add the processed raspberries ...

Embodiment 2

[0035] Example 2 Low-sugar astaxanthin raspberry (raspberry) jam

[0036] Raw materials (parts by weight):

[0037]

[0038] The astaxanthin microcapsules used are the same as in Example 1; the preparation method is the same as in Example 1. This product should be refrigerated in the dark at 2°C~6°C, and the shelf life is 164 days.

Embodiment 3

[0039] Example 3 Low-sugar astaxanthin raspberry (raspberry) jam

[0040] Raw materials (parts by weight):

[0041]

[0042] The astaxanthin microcapsules used are the same as in Example 1; the preparation method is the same as in Example 1. This product should be refrigerated in the dark at 2°C~6°C, and the shelf life is 178 days.

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Abstract

The present invention relates to an astaxanthin containing low-sugar fruit jam and a preparation method thereof, and belongs to the field of food processing. The fruit jam is prepared from fruits, xylitol, high fructose corn syrup, acidity regulator, stabilizer and astaxanthin microcapsules. The astaxanthin is added in the manner of microcapsules, so that unacceptable odor is not be bought to the products, the astaxanthin does not be free from the fruit jam leading to difficult solidification and molding, and the shelf life of the fruit jam can effectively extended. The xylitol and high fructose corn syrup are used to replace white sugar, so that the sugar degree of the product can be reduced and the product is suitable for the consumption of diabetic patients. By ensuring the reduction of the sugar degree, the mouthfeel and flavor of the products are improved. The preparation method is simple in technology, easy for operation, and suitable for industrial production.

Description

technical field [0001] The invention relates to a low-sugar jam containing astaxanthin and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Jam is a gel-type food made by blending fresh fruit, white sugar, and acidity regulators. It is mainly used with ice cream, yogurt, salad, smoothie, bread, etc. It tastes sweet and sour, refreshing and pleasant. At present, most of the common jam products on the market choose to add white sugar to neutralize the excessive sourness of the fruit itself, so it often contains high sugar content and has little health care effect. With the continuous popularization of the concept of modern health care, consumers pay more and more attention to the nutritional value of products when choosing daily food; therefore, the development of low-sugar jam can meet the needs of some people with high blood sugar and reduce the incidence of blood sugar diseases. Also, jams usually have a short shelf lif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L5/44A23L29/30A23L33/10
CPCA23V2002/00A23V2200/02A23V2200/044A23V2200/14A23V2200/15A23V2200/30A23V2250/032A23V2250/044A23V2250/211A23V2250/5072A23V2250/606A23V2250/61A23V2250/6422A23V2250/5086
Inventor 赵晓燕符力丹刘頔陈玉婷张立金
Owner UNIV OF JINAN
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