All-natural low-sugar bacteriostatic strawberry jam and preparation method thereof

A strawberry jam and strawberry technology, which is applied in the preservation of food ingredients as thickeners, food ingredients as anti-microbials, food science, etc., can solve the problems of reducing the nutritional value of strawberry jam, and achieve a uniform and delicate sauce body and a sweet and sour taste. , good antibacterial effect

Inactive Publication Date: 2016-06-08
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Strawberry jam is a traditional food, but the temperature of the existing strawberry jam preparation process is too high. Generally, it is made by mixing sucrose and strawberry pulp at 80-100°C, and then it is autoclaved at 121°C. As we all know, strawberry contains a lot of active ingredients, which will decompose at high temperature, which seriously reduces the nutritional value of strawberry jam. Therefore, a low-temperature preparation and filling strawberry jam production process is required, and it has relatively Long shelf life, the present invention then provides such a kind of strawberry jam and preparation technology thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The invention provides a method for preparing low-sugar antibacterial strawberry jam. The raw materials include strawberry slurry, citrus peel slurry, konjac powder, chitosan, xanthan gum, citric acid, ascorbic acid, and sugar. The specific formula is:

[0029] 60 parts of strawberry slurry, 25 parts of citrus peel slurry, 5 parts of konjac flour, 2 parts of chitosan, 0.5 parts of xanthan gum, 3 parts of citric acid, 1 part of ascorbic acid, 3.5 parts of sugar;

[0030] The preparation process step of described low-sugar antibacterial strawberry jam is as follows:

[0031] 1) Crushing of citrus peels: Weigh 400 g of fresh citrus peels, and crush the citrus peels into particles of about 2.5 mm by a screw press.

[0032] 2) Soaking with pectinase: add 0.2% pectinase to the crushed citrus peel, soak in water at 35° C. for 2 hours, remove and drain.

[0033] 3) Squeeze the citrus peel slurry: drain the enzymatically hydrolyzed citrus peel and squeeze out the pulp with a sq...

Embodiment 2

[0047] The invention provides a method for preparing low-sugar antibacterial strawberry jam. The raw materials include strawberry slurry, citrus peel slurry, konjac powder, chitosan, xanthan gum, citric acid, ascorbic acid, and sugar. The specific formula is:

[0048] 70 parts of strawberry slurry, 5 parts of citrus peel slurry, 15 parts of konjac flour, 5 parts of chitosan, 1 part of xanthan gum, 1 part of citric acid, 3 parts of ascorbic acid;

[0049] The preparation process step of described low-sugar antibacterial strawberry jam is as follows:

[0050] 1) Crushing of citrus peels: Weigh 400g of fresh citrus peels, and crush the citrus peels into particles of about 2.5mm through a raw material crusher.

[0051] 2) Soaking with pectinase: add 0.1% pectinase to the crushed citrus peel, soak in water at 35° C. for 2 hours, remove and drain.

[0052] 3) Squeeze the citrus peel slurry: drain the enzymatically hydrolyzed citrus peel and squeeze out the pulp with a squeezer to o...

Embodiment 3

[0059] The invention provides a method for preparing low-sugar antibacterial strawberry jam. The raw materials include strawberry slurry, citrus peel slurry, konjac powder, chitosan, xanthan gum, citric acid, ascorbic acid, and sugar. The specific formula is:

[0060] 30 parts of strawberry slurry, 30 parts of citrus peel slurry, 15 parts of konjac flour, 6 parts of chitosan, 1.5 parts of xanthan gum, 2.5 parts of citric acid, 3 parts of ascorbic acid, 12 parts of sugar;

[0061] The preparation process step of described low-sugar antibacterial strawberry jam is as follows:

[0062] 1) Crushing of citrus peels: fresh citrus peels are taken, and the citrus peels are crushed into particles with a particle size of 1.0-4.0 mm by a pulverizer.

[0063] 2) Soaking with pectinase: soak 0.5% pectinase in water at 35°C for 2 hours in the crushed citrus peel, remove and drain.

[0064] 3) Squeeze the citrus peel slurry: drain the enzymatically hydrolyzed citrus peel and squeeze out the...

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Abstract

The invention discloses all-natural low-sugar bacteriostatic strawberry jam and a preparation method thereof and belongs to the technical field of a preparation technology of the strawberry jam. Raw materials for preparation of the low-sugar bacteriostatic strawberry jam comprise strawberry syrup, orange peel syrup, konjac flour, chitosan and xanthan gum, and auxiliary materials comprise citric acid, ascorbic acid and granulated sugar. Meanwhile, the invention further provides the preparation method of the low-sugar bacteriostatic strawberry jam. The preparation method comprises the steps that orange peel is subjected to enzymolysis; the orange peel syrup is prepared through squeezing; strawberries are mashed; the strawberry syrup, the granulated sugar, the citric acid and the ascorbic acid are mixed; the konjac flour, the chitosan, the xanthan gum and the orange peel syrup are mixed at the temperature of 60-70 DEG C, and the strawberry mixed liquid A and the orange peel mixed liquid B are mixed at temperature of 40-50 DEG C; vacuum concentration is performed; canning is performed. The prepared strawberry jam has low sucrose content, pH increase is slowed down, mould emergence time is retarded greatly, sensory properties including appearance, color, taste and the like are kept, and the shelf time of the low-sugar strawberry jam is prolonged.

Description

technical field [0001] The invention relates to a strawberry jam and a preparation method thereof, in particular to a low-sugar antibacterial strawberry jam and a preparation method thereof. Background technique [0002] Strawberry, also known as berry and cranberry, is native to Europe and was introduced into my country at the beginning of this century and became popular in China. Strawberry has a heart-shaped appearance, bright pink color, juicy pulp, sweet and sour taste, pleasant aroma and rich nutrition, so it has the reputation of "Queen of Fruits". According to analysis, strawberries are rich in amino acids, fructose, sucrose, glucose, citric acid, malic acid, pectin, carotene, vitamin B 1 , B 2 , Niacin and minerals calcium, magnesium, phosphorus, iron, etc. These nutrients have a good effect on promoting growth and development, and are of great benefit to the elderly and children. Strawberry jam is a kind of food with rich nutrition and seasoning function, but it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L19/10A23L29/30A23L29/269
CPCA23V2002/00A23V2200/10A23V2200/242A23V2250/5066A23V2250/5086A23V2250/708A23V2250/032A23V2250/511
Inventor 郭丽朱晨晨王水林
Owner ANHUI AGRICULTURAL UNIVERSITY
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