Skin moistening low-sugar carrot jam with red bean and method for preparing skin moistening low-sugar carrot jam

Abstract

The invention discloses skin moistening low-sugar carrot jam with red bean. The skin moistening low-sugar carrot jam comprises, by weight, 100-120 parts of fresh carrots, 100-120 parts of fresh sweet potatoes, 18-20 parts of fresh milk, 7-8 parts of the red bean, 5-6 parts of semen nelumbinis, 8-10 parts of coconut juice, 1-2 parts of radix salviae miltiorrhizae, 2-3 parts of fructus schisandrae chinensis, 0.5-1 part of apple flowers, 0.08-0.10 part of tea polyphenol, 50-60 parts of white granulated sugar, 0.6-1 part of citric acid, 1-1.2 parts of calcium chloride and an appropriate quantity of water. The skin moistening low-sugar carrot jam has the advantages that the skin moistening low-sugar carrot jam is low-sugar composite jam with healthcare functions, and the sugar content of the skin moistening low-sugar carrot jam is 30%-35%; the skin moistening low-sugar carrot jam has outstanding original fruit flavor, conforms to development tendency of low-sugar low-calorie healthful foods and contains abundant nutrition, and requirements of extensive consumers can be met; auxiliary materials such as the red bean have wind dispelling, heat clearing, skin moistening and beautifying functions and are matched with Chinese herbal medicine components such as the radix salviae miltiorrhizae, and accordingly effects of promoting blood circulation to restore menstrual flow, clearing away heart-fire, relieving restlessness, nourishing blood and soothing nerves can be realized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a red bean moisturizing low-sugar carrot jam and a preparation method thereof. Background technique [0002] At present, most of the jams produced in my country are high-sugar products, and the sugar content generally reaches 60% to 65%, which makes the jam taste too sweet and greasy, and is not conducive to human health, and does not meet the requirements of modern food health. In view of the fact that there are fewer varieties of low-sugar jams on the market and the reduced demand of consumers for high-sugar jams, low-sugar jam products have a large potential market. The jam products sold on the market are mainly strawberries, apples, hawthorns and apricots, and other varieties are seldom seen. [0003] Carrots are rich in nutrition, containing carotene, various amino acids, dietary fiber, and minerals such as zinc, calcium, phosphorus, and iron. Promote children's gr...

AI Technical Summary

Problems solved by technology

However, there are two main difficulties in the production of low-sugar jam: first, browning occurs, which directly affects the appearance of the jam product and reduces product performance; second, with the reduction of sugar content, the water holding capacity of the jam gel decreases, The sauce body is easy to precipitate moisture, which seriously affects the appearance of the product