Making method of waxberry jam with high dietary fiber content

Abstract

The invention relates to the technical field of agricultural product processing, in particular to a making method of waxberry jam with the high dietary fiber content. The making method comprises the steps that waxberry pomace is pulped by adding water to obtain waxberry pomace pulp, high fructose corn syrup accounting for 80%-150% of the weight of the waxberry pomace pulp, sodium alginate accounting for 0.3%-0.6% of the weight of the waxberry pomace pulp, carrageenan accounting for 0.1%-0.2% of the weight of the waxberry pomace pulp and citric acid accounting for 0.2%-0.4% of the weight of the waxberry pomace pulp are added to be mixed with the waxberry pomace pulp, all the materials are mixed to be uniform and then cooked through heating, filling and cover sealing are conducted, and after water bath sterilization is conducted, the waxberry jam with the high dietary fiber content is obtained. Compared with the prior art, the waxberry jam has the advantages that the dietary fiber ingredients and anthocyanin can be retained to the maximum extent while the mouthfeel is taken into account, and therefore the waxberry pomace can be better utilized.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for preparing bayberry jam with high dietary fiber content by using red bayberry pomace. Background technique [0002] Constipation, obesity, arteriosclerosis, cardiovascular and cerebrovascular diseases, diabetes and other modern "civilized diseases" seriously threaten the health of modern people. It has become an urgent task to supplement dietary fiber in people's food. Scientific research has proved that in order to protect human health, adequate intake of dietary fiber is required. Appropriate dietary fiber intake can help gastrointestinal motility and promote food digestion and absorption; dietary fiber also has strong water absorption. When the human body takes in excess nutrients, it can take the excess nutrients out of the body, which is conducive to the excrement of feces. Excretion, prevent constipation. And because dietary fiber has h...

AI Technical Summary

Problems solved by technology

This invention patent has the following defects: 1. The fruit pomace needs to be mixed with water to be hydrolyzed by a compound enzyme of cellulase, hemicellulase and xylanase, and homogenized after hydrolysis and grinding. 2. Red bayberry residue needs to be enzymatically hydrolyzed at a temperature of 40-50°C for 2-3 hours, which will inevitably cause the loss of heat-sensitive functional ingredients anthocyanins; 3. The amount of compound cellulase added is the total weight of red bayberry residue and water 0.1% ~ 0.5% of the production cost will inevitably increase; 4. In order to destroy the added complex cellulase and avoid damage to the gelatinity of the jam during storage, the enzyme must be denatured by high temperature heating, so the sterilization temperature is 90 ~ 100 ° C , will also cause a large loss of anthocyanins