Seaweed blood-fat-reducing low-sugar carrot jam and preparation method thereof

Abstract

The invention discloses seaweed blood-fat-reducing low-sugar carrot jam. The seaweed blood-fat-reducing low-sugar carrot jam is prepared from the following raw materials in parts by weight: 100-120 parts of fresh carrot, 100-120 parts of fresh sweet potato, 18-20 parts of fresh milk, 7-8 parts of plum juice, 6-7 parts of kulit bebek, 5-6 parts of seaweed powder, 2-3 parts of fructus amomi, 2-3 parts of rhodiola rosea, 3-4 parts of dry mulberries, 0.08-0.10 part of tea polyphenols, 50-60 parts of white granulated sugar, 0.6-1 part of citric acid, 1-1.2 parts of calcium chloride and a proper amount of water. The seaweed blood-fat-reducing low-sugar carrot jam is low-sugar composite jam with a health-care function, the sugar content of the jam is 30%-35%, the flavor of the original fruit is outstanding, further, the jam conforms to development tendency of low-sugar and low-calorie healthful food, is abundant in nutrition, and can meet requirements of extensive consumers; and moreover, auxiliary materials such as the seaweed powder has functions of reducing blood fat, reducing blood sugar, reducing blood pressure, resisting cancer and facilitating feces excretion, and by Chinese herbal medicine ingredients such as the rhodiola rosea, effects of improving sleep, promoting blood circulation and arresting bleeding, and removing heat from the lung to relieve cough are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a seaweed low-blood-fat and 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'...

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