Low-sugar chestnut and carrot jam capable of invigorating stomach and preparation method thereof

Abstract

The invention discloses a low-sugar chestnut and carrot jam capable of invigorating stomach. The low-sugar chestnut and carrot jam capable of invigorating stomach is prepared from the following raw materials in parts by weight: 100-120 parts of fresh carrots, 100-120 parts of fresh sweet potatoes, 18-20 parts of fresh milk, 4-5 parts of leek flower, 9-11 parts of chestnut kernel, 5-6 parts of crab cream, 1-2 parts of dandelion, 1-1.2 parts of wild chrysanthemum flower, 0.5-0.7 part of corn leaves, 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 a proper amount of water. The low-sugar chestnut and carrot jam is a low-sugar compound jam with a healthcare function, has sugar content of 30%-35%, not only is excellent in original fruit flavor, but also conforms to the development tendency of low-sugar and low-heat healthy foods, is relatively rich in nutrition, and can better meet the demands of consuming public; in addition, adopted auxiliaries such as the chestnut kernel have the functions of tonifying spleen and invigorating stomach, tonifying kidney and reinforcing tendons, and are combined with herb ingredients such as the dandelion, so that the low-sugar chestnut and carrot jam has the efficacies of clearing away heat and toxic materials, promoting urination and removing stasis.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a chestnut stomach-invigorating 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, with a sugar content generally reaching 60% to 65%, which makes the jam 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 consumers' demand for high-sugar jams is decreasing, low-sugar jam products have a great potential market. The jam products currently on the market are mainly strawberries, apples, hawthorns and apricots. Other varieties are rarely seen. [0003] Carrots are rich in nutrients, containing carotene, a variety of amino acids, dietary fiber, and minerals such as zinc, calcium, phosphorus, and iron. They are not only eas...

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