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

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...

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