Nourishing low-sugar-content donkey-hide gelatin carrot jam and preparation method thereof

Abstract

The invention discloses nourishing low-sugar-content donkey-hide gelatin carrot jam. The nourishing low-sugar-content donkey-hide gelatin carrot jam 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, 5-6 parts of donkey-hide gelatin, 7-8 parts of kiwi fruits, 7-8 parts of agaricus subrufescens, 3-4 parts of Chinese angelica roots, 1-2 parts of morinda officinalis, 2-3 parts of pseudo-ginseng flowers, 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 an appropriate amount of water. The nourishing low-sugar-content donkey-hide gelatin carrot jam is low-sugar-content compound jam with health-care functions, and the sugar content of the carrot jam is 30-35%; thus, the carrot jam is outstanding in original fruit flavor, and satisfies the trend of development of healthy foods, namely low sugar content and low calories; moreover, the carrot jam is richer in nutrition and better satisfies demands of the general consumers. Furthermore, the auxiliary materials adopted by the preparation method of the nourishing low-sugar-content donkey-hide gelatin carrot jam, including the donkey-hide gelatin and so on, have the functions of nourishing the blood and Yin, as well as moistening dryness; and the Chinese herbal medicines, including the Chinese angelica roots and so on, are compounded, so that the carrot jam has the functions of nourishing the blood, activating blood circulation, moistening dryness and loosening the bowel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to donkey-hide gelatin nourishing 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 childr...

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